Smoked Salmon Tartine
with Dill Pickle Mustard

 

This no-cook tartine is an ideal light lunch or dinner for one, but I also like to work it into my brunch rotation when the occasion calls for an easy, yet impressive menu. This recipe calls for only a few ingredients, so I like to use the best quality ones I can find: freshly-baked bread, salted European-style butter, marbled smoked salmon, and Terrapin Ridge Farm’s Dill Pickle Mustard. The tangy, dill-scented mustard delivers so much flavor here and cuts nicely through the richness of the fish.

 

Serves 1

  • 2 Tablespoons salted European-style butter

  • 1½ Tablespoons Terrapin Ridge Farms’ Dill Pickle Mustard

  • One ½-inch thick slice rustic bread, such as rye or sourdough,

  • Thinly sliced English or Persian cucumber

  • Kosher salt and pepper

  • 2 to 4 ounces smoked salmon

  • Thinly sliced red onion and fresh dill, for garnish

  • Flaky sea salt, for sprinkling

  • Lemon wedges, for serving

  1. Smear the softened butter on the bread. Dollop the mustard on top of the butter and smear in an even layer. Top with the thinly sliced cucumber, overlapping slightly. Season with salt and pepper.

  2. Arrange the smoked salmon on top in folded ribbons. Garnish with red onion and fresh dill and sprinkle with flaky sea salt and more black pepper. Serve with a lemon wedge on the side. Enjoy!