Belgian
👍 Beginner Friendly
35 mineasy
BelgianBrunch
Recipe Story
origins & traditionsThese 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 step0/7 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.
•If you cannot find fresh dill, you can substitute with fresh parsley, though dill is traditional.
•Choose a sturdy bread like sourdough or rye that can support the toppings without becoming soggy.
•For a Belgian touch, serve with a side of cornichons (small pickles) and a light salad.
•You can prepare the herbed cream cheese up to 2 days in advance and store covered in the refrigerator.
•For variation, add a thin layer of cucumber slices between the cream cheese and salmon for extra crunch.
•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.
