Danish Salmon Tartines
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Open-faced rye bread tartines topped with a creamy mixture of canned and smoked salmon, fresh dill, and tangy yogurt. Layered with roasted carrots and sliced radish for crunch and earthiness. Simple to assemble, great for a quick main or light lunch. No nuts or eggs. Uses 180g canned salmon and 100g smoked salmon. Yogurt adds moisture, while olive oil replaces vegetable oil for a subtle fruity aroma. Caper berries swapped in for classic capers, changing the texture and bursting flavor. Accompanied by lemon wedges and crunchy cucumber slices. Toast the bread until edges crisp and warm, not burnt. Keeps bright colors and layers clear. Rustic, fresh but with a twist. Timing is less precise, sense when salmon mix is creamy but not watery. Quick, reliable, tasty with a touch of sharpness from lemon and caper berries.
Prep:
20 min
Cook:
0 min
Total:
20 min
Servings:
4 servings
#Danish cuisine
#salmon recipes
#open-face sandwiches
#light lunch
#seafood appetizers
Salmon and rye—classic combo but often overdone. Tried canned salmon before? Often dry, bland. Not here. Drain well; add a hit of yogurt and olive oil—not straight mayo or heavy cream, too cloying. Smoky salmon chopped in, textural surprise. Fresh dill—should smell herbaceous not musty—brightens mix. Carrots roast caramelized, slightly sweet under fish—unexpected but balances the oily salmon. Radish snaps crisp cold contrast—no soggy toast. Lebanese cucumber thin sliced; not watery English, keeps the bite alive. Caper berries, less common than capers, add bursts—not just salty but juicy pop. Toast rye slightly longer than usual; edges darken, crackle under knife edge. Serve with lemon, essential—acid cuts fat, adds sparkle. No eggs, nuts in mix—safe for all. Not complicated, makes a good lunch in 20 minutes. Keep components separated if prepping ahead or toast will soften and kill the crunch. A simple open-face sandwich with punch and texture layers—no fluff, just solid flavor play.
Ingredients
- 180 g canned salmon without skin or bones, drained
- 100 g smoked salmon, finely chopped
- 60 ml plain yogurt
- 25 ml olive oil
- 15 ml (1 tbsp) caper berries, chopped
- 15 g fresh dill leaves
- 4 small roasted carrots, sliced thin
- 4 radishes, thinly sliced
- 8 slices rye bread, toasted
- 3 Lebanese cucumbers, sliced
- Lemon wedges to serve
About the ingredients
Using canned salmon means always check freshness; sometimes briny, sometimes flat—adjust seasoning accordingly. Draining critical; soggy fish ruins spread texture. Smoked salmon can be substituted with trout for different smoky flavor dimension. Yogurt must be plain, full-fat preferred; too thin or flavored types dilute flavor and texture. Olive oil over vegetable oil for slight fruity aroma—less neutral but adds dimension. Caper berries replace capers here; softer, larger, fleshier with seeds inside—bite texture and briny juice combo. Roasted carrots instead of beets; slower to cook but less messy, add slight sweetness. Radishes for crunch, not essential but worth it for texture contrast. Rye bread toasted until just crispy—not burnt—avoid dry mouthfeel or bitterness. Lebanese cucumbers work best for thin slicing without too much water content. Lemon wedges squeezed last minute bring brightness; don’t omit. Keep salmon spread cold and components separate if prepping early—toast will soften quickly with wet toppings.
Method
- Drain canned salmon well—excess liquid kills texture; press gently with paper towel if needed.
- In bowl, fold salmon chunks with yogurt, olive oil, caper berries, dill; avoid over mixing to keep some fish texture visible—not mushy. Season sparingly; salinity varies with smoked salmon.
- Toast rye slices over medium heat; watch for chestnut-brown edges, slight crackle; avoid black burnt bits—bitter.
- Layer roasted carrot slices on toast; earthy aroma, slightly caramelized surface. Adds sweetness balancing fish.
- Spread salmon mixture generously over carrots, gently pressing so it sticks without squishing bread.
- Top with crisp radish slices for freshness and peppery crunch—contrast to creamy spread.
- Arrange cucumber slices on side or scattered atop for cool, watery crunch; brightens plate visually.
- Serve immediately with lemon wedges; squeeze over tartines just before eating to lift flavors.
- If preparing ahead, keep components separate to avoid sogginess. Combine last minute.
- Note: If no caper berries, substitute with green olives chopped coarse; completely changes flavor profile but works well - less briny, more meaty.
Cooking tips
Drain canned salmon thoroughly to prevent watery spread. Mixing not stirring—the spread should remain chunky, not mousse-like. Olive oil adds slickness, prevents mixture drying out; too much and it turns oily, so measured. Toast rye on medium heat for gentle color change; listen for subtle crackles, look for chestnut brown edges, avoid fast flame burn spots. Layer roasted carrots first to protect bread from moisture, their natural sugars soften edges and add sweet earthiness to counter savory fish. Spread salmon mixture carefully; pressing ensures it adheres but keeps bread structure intact. Radishes add punch—slice thin and scatter, don’t pile to keep crunch. Cucumber slices cool palate, add fragrance without overpowering fish. Lemon juice squeezed seconds before eating injects necessary acid. Serve immediately or assemble components separately for later. Watch not to make salmon spread runny; yogurt and oil ratio important. Dressing with caper berries adds unexpected juicy bursts rather than just salty pops; chopping size matters—too big distracts, too small blurs texture. Overall, a balance of creamy, crunchy, tangy layers—each step ensures flavor and texture stay vibrant.
Chef's notes
- 💡 Drain canned salmon thoroughly, no soggy mess allowed. Press with paper towel gently. Texture kills flavor but moisture needs control. Mix salmon chunks loosely with yogurt and olive oil — fold, don't whip. Keep some fish texture intact. Caper berries chopped medium, not tiny mush, not big chunks that overshadow mix.
- 💡 Toast rye bread on medium heat; wait for subtle crackle, chestnut brown edges—listen carefully. Burnt toast ruins layers with bitterness. Patience here. Carrots roast till slightly sticky, surfaces caramelized but not blackened. Adds subtle sweet earthiness that offsets oily salmon mix; don’t skip roasting step.
- 💡 Layer order matters. Carrots first to shield bread from moisture. Then salmon mixture spread gently—press but don’t squash. Radishes thin sliced on top add crunch and sharp contrast. Cucumber slices on side or scattered; watery but fresh bite that balances dense textures. Lemon wedges squeezed last second brighten all—acid cuts richness, never omit.
- 💡 Substitutions: smoked salmon can be swapped with smoked trout for different smoky notes. No caper berries? Use coarsely chopped green olives but expect different flavor profile; less briny more meaty. Yogurt must be plain, full-fat preferred to maintain creamy texture. Olive oil gives slight fruity aroma different from neutral vegetable oil. Adjust seasoning carefully as smoked salmon varies saltiness.
- 💡 Mixing technique decides spread texture—fold, avoid over stirring or it turns mush. Watch moisture balance; too much yogurt or oil makes spread runny. Protect toast crunch by layering carrots first and assembling last minute if prepping ahead. Keep cold components separate to avoid sogginess. Timing flexible but trust smell of dill and look of salmon chunks—not watery, not dry.
Common questions
How to prevent soggy toast?
Keep carrot layer as moisture barrier. Assemble last minute. Toast edges crisp and warm only. If prepping ahead store spread separate. Avoid wet ingredients directly on bread too soon. Crunch dies fast otherwise.
Can I use capers instead of caper berries?
Capers work but flavor changes. Smaller size means less juicy bursts. Texture different too. If no caper berries, chopped green olives add meatiness but saltiness drops. Adjust seasoning accordingly.
What if salmon spread is watery?
Drain canned salmon very well first. Use paper towels on fish. Fold mix gently not stir. Too much yogurt or oil? Reduce gradually. Spread must hold some shape, not run off toast. Helps keep layers distinct and texture vibrant.
How to store leftovers?
Separate components best. Store salmon mix airtight in fridge. Toast and veggies separately. Combine right before serving. Keeps textures alive. If mixed early, toast softens quickly and fresh crunch is lost. Lemon wedges added only at serving.
