Smoked Salmon Tartines with Herbed Cream Cheese

BelgianBrunch

Recipe Story

origins & traditions

These Smoked Salmon Tartines represent the refined simplicity of Belgian brunch culture, where quality ingredients shine without unnecessary complexity. The foundation is thick-cut artisan bread, lightly toasted to golden perfection, then generously spread with a luxurious cream cheese mixture infused with fresh dill and chives. Delicate slices of premium smoked salmon are artfully arranged on top, garnished with capers, thinly sliced red onion, and a squeeze of fresh lemon. This dish embodies the Belgian appreciation for leisurely weekend meals that balance indulgence with freshness. The combination of creamy, smoky, and bright flavors creates a harmonious bite that pairs beautifully with Belgian coffee or sparkling wine. Easy to prepare yet impressively elegant, these tartines are ideal for entertaining or treating yourself to a restaurant-quality brunch at home.

Instructions

step by step

0/7 done

Prepare the herbed cream cheese: In a medium bowl, combine cream cheese, finely chopped fresh dill, minced chives, a squeeze of lemon juice, and a pinch of salt and black pepper. Mix until smooth and well incorporated. Set aside.
Toast the bread: Slice your artisan bread into 1/2-inch thick pieces. Toast in a toaster oven or under the broiler until golden brown on both sides, about 3-4 minutes per side. Remove and let cool slightly.
Prepare the garnish: Thinly slice red onion into rings. Rinse capers and pat dry. Cut lemon into wedges.
Assemble the tartines: Spread a generous layer of the herbed cream cheese mixture on each piece of toasted bread, covering the entire surface.
Layer the salmon: Arrange 2-3 slices of smoked salmon on top of the cream cheese, allowing them to drape naturally with slight folds for visual appeal.
Add finishing touches: Top each tartine with a few red onion rings, a scattering of capers, and a small sprig of fresh dill. Add a light grind of black pepper.
Serve immediately: Arrange on a platter with lemon wedges on the side for guests to squeeze over their tartines. Serve with additional fresh herbs for garnish.

Smoked Salmon Tartines with Herbed Cream Cheese

3.9 (44)

Elegant Belgian-style open-faced sandwiches featuring smoked salmon on toasted artisan bread with a velvety herb cream cheese spread, perfect for a sophisticated brunch gathering.

easy

23 min

4 servings

Ingredients

0 of 8 checked

Main

200 grams Salmon, smoked, thinly sliced

Spread

8 ounces Cream Cheese, softened at room temperature

Base

8 slices Bread, thick-cut artisan or sourdough

Herbs

3 tablespoons Dill, fresh, finely chopped

Flavoring

1 pieces Lemon, juiced and cut into wedges

Garnish

1/2 pieces Onions, red onion, thinly sliced

Seasoning

1/2 teaspoons Black Pepper, freshly ground
1/4 teaspoons Salt

Chef Tips

expert advice

•For the best flavor, use full-fat cream cheese at room temperature for easier spreading.

•Choose a sturdy bread like sourdough or rye that can support the toppings without becoming soggy.

•You can prepare the herbed cream cheese up to 2 days in advance and store covered in the refrigerator.

•If serving for a crowd, set up a tartine bar where guests can assemble their own.

•The recipe easily doubles or triples for larger gatherings.

Variations & Substitutions

make it your own

•If you cannot find fresh dill, you can substitute with fresh parsley, though dill is traditional.

•For variation, add a thin layer of cucumber slices between the cream cheese and salmon for extra crunch.

Serving & Pairings

what goes well

•For a Belgian touch, serve with a side of cornichons (small pickles) and a light salad.

Storage & Reheating

keeping it fresh

Storage

Store assembled tartines covered in the refrigerator for up to 2 hours before serving. For longer storage, keep components separate: herbed cream cheese in an airtight container for up to 3 days, smoked salmon in original packaging for up to 5 days, and bread in a bread box at room temperature for up to 2 days. Assemble just before serving for best texture and presentation.

Reheating

These tartines are best served fresh and are not recommended for reheating as the salmon and cream cheese should be served cold or at room temperature. If bread has become slightly stale, re-toast lightly before assembling.