Smoked Salmon Tartine with Pickled Beetroot & Cream Cheese
When I want something quick yet elegant, I always come back to this smoked salmon tartine. It’s simple, but every element earns its place.
Ingredients
- 2 slices sourdough bread rustic, try rye, it works great with the salmon
- 100 g cream cheese or ricotta/mascarpone
- 100 g smoked salmon slices
- 1 small pickled beetroot sliced into small batons
- 4 radishes thinly sliced
- 1 handful rocket fresh
- 1 tbsp pine nuts toasted
- black pepper fresh, ground
- 1 tbsp olive oil extra virgin, optional for drizzling
Instructions
- Toast the pine nuts. Place the pine nuts in a dry pan over medium heat. Toast for 3–4 minutes, stirring often, until golden and fragrant. Remove from heat and let cool.
- Toast the bread. Lightly toast the sourdough slices until golden and crisp. Allow to cool slightly before topping.
- Assemble the tartines. Spread cream cheese generously over each slice of toast. Layer smoked salmon slices evenly on top. Add the pickled beetroot batons and radish slices. Sprinkle with toasted pine nuts.
- Finish and serve. Top with a handful of arugula and a crack of black pepper. If you like, add a light drizzle of olive oil or lemon juice just before serving.