Smoked Salmon Tartine

This salmon tartine makes a great open-faced breakfast sandwich. Serve with whipped creme fraiche, capers, fresh dill, cucumbers and a scallion pistou. When in season, use ramps instead of scallions. Photo by Tanner Boyles.

Serves 2

Ingredients

For scallion pistou

2 cups scallions

1 cup basil leaves, packed

1/2 ounce grated garlic

1/4 cup grated Pecorino Romano cheese

1/2 teaspoon kosher salt

1/2 cup olive oil

For tartine

1 cup creme fraiche

2 tablespoons unsalted butter

5 ounces smoked salmon, sliced thin

2 slices pumpernickel bread, sliced 4" thick

2 tablespoons capers, drained

1 cup cucumber, deseeded, sliced

1/4 cup scallion pistou

Fresh dill fronds, for garnish

Instructions

To make scallion pistou: Char scallions in a cast iron pan. Let cool, then cut into 1-inch pieces. Add all other pistou ingredients except olive oil to a food processor or blender. Blend while slowly drizzling in olive oil. Do not overblend in order to retain bright color. Cool immediately.

To assemble tartine: Whip creme fraiche to medium peaks. Butter either side of the pumpernickel slices and toast. Layer smoked salmon evenly on top of each slice of bread. Pipe or dollop crème fraiche randomly over salmon. Place cucumber slices around crème fraiche. Spoon pistou and capers over top. Garnish with fresh dill fronds.