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SMOKED SALMON TARTINE







I'm thrilled to introduce you to the first tartine in a long series. I've decided to kick off this series with the smoked salmon tartine. We're all familiar with this dish, deeply rooted in our culinary traditions, traditionally consisting of Cream Cheese, smoked salmon, a drizzle of lemon, and, for those who appreciate a touch of elegance, a final sprinkle of freshly chopped chives. However, I've chosen to elevate this classic into a true culinary masterpiece.


France, like other regions around the world, is blessed with exceptional products, characterized by their vibrant colors, captivating aromas, and textures that surprise and delight. My goal was to show that simple ingredients, provided they are of the highest quality and assembled with care and creativity, can be transformed into dazzling creations.


By enhancing this classic tartine, I aimed to highlight the limitless potential offered by the richness of our lands and the diversity of our products. It's an invitation to rediscover and celebrate the beauty and goodness of our cuisine, through an approach that blends tradition with innovation, simplicity with sophistication.


SMOKED SALMON TARTINE, SALMON ROE, CUCUMBER AND DILL PICKLES, FENNEL BRUNOISE, SHALLOTS, CAVIAR LEMON, PANSY FLOWERS, CHIVES, CREAM CHEESE, AND BUTTER-TOASTED BREAD 🥒🍋🐟🥖🧈🪻


Ingredients


  • Bread

  • Smoked salmon

  • Salmon roe

  • Cucumber

  • Fennel

  • Shallot

  • Yellow lemon

  • Lime

  • Caviar lemon

  • Chives

  • Dill

  • Pansy flowers

  • Butter

  • Cream Cheese

  • Virgin Olive oil

Instructions


  1. Finely slice a cucumber.

  2. Finely chop some dill.

  3. Marinate the cucumber slices with the dill, juice of one lemon, a tablespoon of olive oil, salt, and pepper.

  4. Make a brunoise of fennel by slicing it lengthwise into strips and then cutting it into small dice as shown in the video.

  5. Chop the small fennel fronds.

  6. Mix the fennel brunoise, fennel fronds, a drizzle of olive oil, juice of half a yellow lemon, salt, and pepper.

  7. Finely chop a shallot.

  8. Finely chop some chives.

  9. Toast a slice of bread in a hot pan with butter (on both sides).

  10. Assemble the tartine starting with Cream Cheese, followed by salmon, salmon roe, the pickled cucumbers, fennel brunoise, thin slices of shallot, caviar lemon, edible flowers, lime zest, a drizzle of your best olive oil, salt, pepper, and sprinkled with chopped chives.

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