Smoke salmon tartines


  • 4 slices of farmhouse bread
  • 2 slices of smoked salmon
  • 50g of red cabbage
  • 1 red onion
  • 4 soup spoons of crème fraîche/soured cream
  • Half a teaspoon of turmeric
  • Several pink peppers
  • A drop or so of olive oil
  • Pepper
  • Several mint leaves


  • Spread the crème fraîche/soured cream across the top of each slice of bread and then toast them in a toaster.
  • Next cut the salmon into fine strips, placing several on each tartine.
  • Add a bit of the red cabbage and red onion, which both should be minced, then sprinkle with turmeric and a drop of olive oil.
  • Lastly sprinkle with pink pepper, decorate with a couple of fresh mint leaves and enjoy!

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