Recipe

Gravlax & Lemon Crème Tartines

Serves4
Time10 minutes

Ingredients

8 slices of good country or sourdough bread (about 1/2-inch thick)
8 oz of smoked salmon (cold-smoked or gravlax), thinly sliced
6 oz crème fraîche or full-fat labneh
1 small lemon – zested and juiced
1 tbsp extra-virgin olive oil
1 small shallot, very finely minced
1 tbsp capers, drained and roughly chopped
2 tbsp finely chopped chives
Fleur de sel and freshly cracked black pepper

Method

Prep: Combine crème fraîche, lemon zest, a squeeze of juice (about 1 tbsp), olive oil, half the chives, and a pinch of salt. Stir until silky. Taste and adjust acidity.

1. Toast the bread until golden and crisp. (Optional): While warm, you can rub lightly with a cut clove of garlic for a subtle layer of flavor.

2. Spread a generous tablespoon of the lemon crème fraîche on each toast. The thin warm bread will soak just enough to marry flavors without going soggy.

3. Fold or gently layer 2-3 slices of smoked salmon on each toast, creating height and texture. Don't press flat – air and folds look elegant.

4. Scatter shallot, capers, and remaining chives over salmon. Finish with a few turns of black pepper and a tiny pinch of fleur de sel.

5. Drizzle a few drops of lemon juice or olive oil if desired.

Garnish & styling

- Top each toast with one small edible flower and a few microgreens for color and a delicate, editorial look. Place flowers sparingly – one per toast looks refined.

- Serve on a simple, Hamkke plate to let colors pop.

Serve with small edible flowers (nasturtium, borage, viola) and microgreens for garnish