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Tartine topped with Salmon Salad, Sour Cream, Cucumber, Horseradish, and Kale

  • Prep time
    60 minutes
  • Cooking time
    15 minutes
  • 4


4 slices of Whole Oat Bread
2 cucumbers
¼ head of kale
Marinated Salmon
500 g of fresh salmon, cubed
1 tsp of ground ginger
3 tbsp of soy sauce
2 tbsp of sesame oil
1 tbsp of maple syrup
1 tsp of grated horseradish
2 tbsp of white wine vinegar
Sour Cream
200 ml of 35% cream
1 tbsp of lemon zest
3 tbsp of lemon juice


Marinated Salmon

  1. Mix all of the ingredients for the marinated salmon and let rest for 30 minutes.


Sour Cream

  1. Beat the cream with the lemon juice and zest until it thickens and mounds.


Prep and Plating:

  1. Place an oven rack in the middle position. Preheat the oven to 350º F. Baste the slices of Whole Oat Bread with a little bit of oil, season with salt and pepper, and place them on a baking sheet.
  2. Cook the bread slices in the oven until they are golden, about 8 to 10 minutes. Let rest.
  3. Wash and cut the kale. Season with salt and pepper; let rest.
  4. Wash and peel the cucumbers; cut the flesh into 1.5 cm cubes.
  5. Divide the salmon equally between the 4 slices of bread; top with the cucumbers, kale, and a big dollop of sour cream.
  6. Season with pepper to taste.

*Recipe courtesy of Ann-Rika Martin