Ingredients
Scale
For the Tartine Base:
- 4 slices of rustic sourdough or multigrain bread
- 1 tablespoon olive oil (for brushing)
For the Salmon Topping:
- 1 cup flaked cooked salmon (baked, grilled, or poached) or thin slices of smoked salmon
- ½ small red onion, thinly sliced
- ¼ cup cucumber slices or ribbons
- 1 tablespoon capers (optional)
- Fresh dill sprigs, for garnish
- Lemon wedges, for serving
For the Dill Pickle Mustard Spread:
- ¼ cup mayonnaise or thick yogurt
- 1 tablespoon yellow or Dijon mustard
- 2 tablespoons finely chopped dill pickles
- 1 teaspoon pickle brine
- 1 tablespoon chopped fresh dill
- Pinch of black pepper
Instructions
1. Prepare the dill pickle mustard spread
- In a small bowl, combine mayonnaise (or yogurt), mustard, chopped dill pickles, pickle brine, chopped dill, and black pepper.
- Mix well until smooth and evenly blended.
- Taste and adjust seasoning if desired, adding more mustard or brine for extra tang.
- Set aside or chill until ready to use.
2. Toast the bread slices
- Preheat your oven to 375°F (190°C) or use a skillet over medium heat.
- Lightly brush each bread slice with olive oil on both sides.
- Toast in the oven for 8–10 minutes or until golden and crispy, flipping halfway through.
- Alternatively, toast on a skillet or grill pan for 2–3 minutes per side until crisp.
3. Assemble the tartines
- Spread a generous layer of dill pickle mustard spread onto each toasted bread slice.
- Arrange flaked or sliced salmon evenly over the spread.
- Add cucumber ribbons, red onion slices, and a few capers if using.
- Garnish with fresh dill sprigs for a vibrant touch.
4. Serve
- Serve each tartine with a wedge of lemon on the side for a final zesty finish.
- Enjoy immediately while the bread is still crisp and the toppings are fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (if using cooked salmon)
Nutrition
- Serving Size: 1 tartine
- Calories: 320
- Sugar: 3g
- Fat: 16g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 21g