I don't know about you, but I ate a lot of heavy foods over the holiday season. I wanted something light and fresh. I first ate this lovely tarte at Pierre's- my husband's boss– a few years ago. The cucumbers are my addition, along with fresh/dried herbs. As an American missing certain foods, this recipe replaced my fixation for great bagels and lox from the corner deli! (We don't have a corner deli- but pastry shops every few feet). Fresh and lively– I make this all of the time– even when fresh dill isn't in season.
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- One homemade pâte brisée/pâte feuilletée (recipes coming soon), or one store-bought crust– found in the refriderated section of the grocery store (Pillsbury has a good one)
- 1 cup crème fraîche (or greek yogurt/sour cream), divided
- 4-6 thin slices smoked salmon/trout
- 1 cucumber, sliced razor thin with a mandoline, food processor, or by hand
- Juice of one lemon
- Salt and fresh ground paper, to taste
- Dill or Taragaon for garnish (preferably fresh, but dried is okay, too!)
Instructions:Pre-heat the oven to 350ºF. Roll out your dough to 1/8" thick, if homemade. Cover a baking sheet (round or rectangular) with parchment. Place the dough on it. Cover the dough with 1/2 cup crème fraîche. Bake for 20-24 minutes. Remove from oven. Cover with the remaining crème fraîche. Layer the salmon/trout. Squeeze the juice of the lemon over the salmon/trout. Layer the cucumber slices, adding more lemon, if desired. Season with salt and pepper. Garnish with dill or taragon. Serve with a salad with a lemon vinaigrette for a meal, cut in small squares for an apéro.
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Bon Appétit, Baby!
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