Past Recipes
Smoked Salmon Tartines

Smoked Salmon Tartines with Creamy Mustard, Caramelized Onion, and Dill

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This is somewhere between a Scandinavian smørrebrød, a French tartine, and your Sunday bagel-and-lox routine that will, according to Chef Grace, "make you feel like you're having a late lunch in some beautiful Scandinavian tea room." That sounds ideal. Toasted sourdough is swiped with creamy mustard, then stacked with smoked salmon, sweet caramelized red onions, and fresh dill, and served with a refreshing cucumber-spinach salad.

  • < 600 Calories
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Grace

By Chef Grace

  • Calories 450
  • Protein 14g
  • Total Carb 24g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • Persian cucumber
    • 1
    • Persian cucumber
  • dill
    • 1/8 ounce
    • dill
  • red onion
    • 1
    • red onion
  • sourdough bread
    • 2 slices
    • sourdough bread
  • sour cream
    • 2 ounces
    • sour cream
  • whole-grain mustard
    • 1 tablespoon
    • whole-grain mustard
  • Champagne vinegar
    • 1 tablespoon
    • Champagne vinegar
  • baby spinach
    • 3 ounces
    • baby spinach
  • smoked salmon
    • 3 ounces
    • smoked salmon

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • baking sheet

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Halve cucumber lengthwise, then thinly slice crosswise into half-moons. Pick dill leaves, discarding stems. Peel onion, halve, and thinly slice.

  2. Caramelize onion

    Caramelize onion

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion and cook, stirring frequently, until light brown and softened, about 5 minutes. Add 3 tablespoons water and reduce heat to medium. Cook, stirring continuously, until onion is golden and water has evaporated, about 3 minutes more. Season with ¼ teaspoon salt and pepper. Remove pan from heat and set aside.

  3. Toast sourdough

    Toast sourdough

    Arrange sourdough bread slices in a single layer on a baking sheet. Drizzle over 1 tablespoon olive oil and season with ⅛ teaspoon salt and pepper as desired. Bake until toasted and golden, 5-6 minutes.

  4. Make creamy mustard

    Make creamy mustard

    While bread toasts, in a small bowl, stir together sour cream, whole-grain mustard, 2 teaspoons olive oil, ⅛ teaspoon salt, and pepper as desired to combine.

  5. Make salad

    Make salad

    In a large bowl (big enough for the salad), whisk together Champagne vinegar, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to fully combine. Pat spinach dry with paper towel and add to bowl with dressing, along with cucumber and half of dill. Toss to coat.

  6. Plate smoked salmon tartines

    Plate smoked salmon tartines

    Once toasted, cut sourdough in half lengthwise on a diagonal (this creates a nice presentation). Spread with creamy mustard. Top with smoked salmon, then caramelized onion. Garnish with remaining dill. Serve smoked salmon tartines with spinach and cucumber salad, and dig in!

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