Tartine with smoked and lightly salted salmon
1 serving
35 minutes
Tartine with smoked and lightly salted salmon is a harmony of flavors inspired by American gastronomy. Crispy stone-ground bread infused with garlic oil becomes the perfect base for rich textural contrasts. Guacamole adds freshness, while salmon in two variations—lightly salted and hot-smoked—reveals the depth of sea notes. Avocado adds tenderness, and a mix of greens dressed with balsamic sauce refreshes the composition. Olives add zest, while a creamy dumpling with dill and wine salt finishes the ensemble with a delicate refined accent. This dish is perfect for an elegant breakfast or light dinner, combining rich flavors and nutrition. Simple to prepare yet elegant, this tartine will adorn any table.
1
Fry the stone-ground bread with garlic oil.
- Stone-ground flour bread: 45 g
- Garlic butter: 10 ml
2
Spread guacamole sauce on the bread, place lightly salted salmon on top, and next to it, hot smoked salmon.
- Guacamole: 50 g
- Lightly salted salmon: 50 g
- Hot-smoked salmon: 50 g
3
Place the avocado on the side.
- Avocado: 25 g
4
Mini romaine, mixed greens dressed with olive oil and balsamic sauce.
- Fresh herbs: 3 g
- Romano lettuce: 20 g
- Balsamic glaze: 3 ml
- Olive oil: 3 ml
5
Sprinkle with crushed olives.
- Black olives: 3 g
6
Whip 38% cream, add dill and gently mix.
- Heavy cream (38%): 20 ml
- Dill: 3 g
7
Form dumplings from cream and place them on a plate.
- Heavy cream (38%): 20 ml
8
Sprinkle with wine salt on top.
- Salt: 1 g
