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Three elegant Smoked Salmon and Cucumber Tartines on toasted seeded sourdough with whipped labneh, cucumber slices, and fresh dill on a dark rustic plate.

Smoked Salmon and Cucumber Tartine

An elegant, Mediterranean-inspired open-faced sandwich featuring sturdy, thick slices of toasted seeded artisan bread topped with a rich, tangy layer of whipped labneh, paper-thin English cucumber rounds, and luxurious folded ribbons of cold-smoked salmon. Finished with a dust of smoked paprika, sesame seeds, and fresh dill sprigs for a gorgeous, restaurant-quality presentation.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 3
Course: bread, Mezze
Cuisine: Greek, Middle Eastern
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 thick slices of artisan seeded sourdough or whole-grain oat bread
  • 6 ounces labneh or whipped ricotta, or light whipped cream cheese
  • 1 pinch fine sea salt to mix with the spread
  • 6 ounces high-quality cold-smoked salmon thinly sliced
  • 1 small English cucumber sliced paper-thin into rounds
  • 1 teaspoon smoked paprika for dusting
  • 1 tablespoon everything bagel seasoning or a mix of black and white sesame seeds
  • 6 to 8 fresh dill sprigs

Method
 

Toast the Bread:
  1. Place the thick slices of seeded artisan bread into your toaster. Toast until the exterior is golden-brown and sturdy, ensuring the slices can support the heavy toppings while keeping the crumb slightly chewy.
Prepare and Apply the Base:
  1. In a small bowl, stir the labneh (or whipped ricotta) with a pinch of fine sea salt until smooth. Using an offset spatula or butter knife, spread a generous, thick layer of the cheese evenly over each slice of warm toast, leaving an intentionally textured, rustic finish with decorative swirls.
Dust the Spice:
  1. Lightly dust one lower edge or corner of the creamy white cheese base with a pinch of smoked paprika to create a striking pop of crimson color.
Layer the Cucumbers:
  1. Layer the paper-thin English cucumber rounds evenly across the cheese spread, creating a crisp, refreshing green base.
Drape the Salmon:
  1. Gently fold the thin slices of cold-smoked salmon into loose, voluminous ribbons. Place them carefully on top of the cucumber rounds to build vertical height and a beautiful, natural presentation.
Scatter the Seasoning:
  1. Lightly sprinkle the everything bagel seasoning or mixed sesame seeds over the top of the salmon ribbons and cucumber rounds.
Garnish and Serve:
  1. Top each tartine with several fresh, aromatic sprigs of dill. Serve immediately while the toast is warm and delightfully crisp.

Notes

  • Cheese Choice: Labneh is our preferred Mediterranean choice for its distinct tang and probiotic benefits, but whipped ricotta provides a wonderfully light, delicate alternative.
  • Prevent Sogginess: Pat the sliced cucumber rounds dry with a paper towel before placing them on the cheese spread to ensure your toast remains perfectly crisp.
  • Assembly Tip: Always assemble these tartines immediately before eating. The play between warm, crunchy toast and cool toppings is what makes this dish truly extraordinary.