This tartine recipe, kindly provided by My Primrose Hill Kitchen, is a ramped-up remodelling of smoked salmon and cream cheese bagels and is a great combination of tangy, sweet, savoury, crunchy and creamy. You need to make the pickled cucumber and onions in advance, but they are beyond easy (the onions will keep for a few weeks in the fridge). They are great as a dinner party starter or a quick lunch.
- 1 loaf of rye bread
- 150 g cream cheese or dairy-free vegan cream cheese (at room temperature)
- Baby salad leaves
- 100 g smoked salmon (or use avocado)
- Half a cucumber
- Small bunch of dill
- ½–1 tsp wasabi (depending on taste)
- 2 tsp maple syrup
- ¼ cup white wine vinegar
- 1 lemon plus its zest
- Salt and pepper
For the pickled pink onions:
- 1 medium red onion
- 1½ tsp salt
- 1 cup warm water
- 3 tbsp maple syrup
- ½ cup apple cider vinegar
- To make the pickled pink onions, thinly slice the onion (a mandolin is quicker, but a knife will do). In a glass or ceramic bowl, mix the rest of the ingredients until the salt is dissolved. Place the onion into a jam jar and pour over the vinegar mixture to the top, then put the lid on. Place in the fridge for at least a day before using.
- Strip the cucumber with a potato peeler or mandolin on a fine setting. Place the strips in a jar with half a teaspoon of salt, the maple syrup, the vinegar, a tablespoon of the dill (chopped) and a grinding of pepper. Leave to steep in the fridge for a few hours or overnight.
- Whip the wasabi into the cream cheese.
- Toast six slices of the rye bread and when cooled spread them with a layer of the whipped cream cheese mixture.
- Next place a piece or two of the drained cucumber on each slice. Fold over a slice of smoked salmon, followed by a few baby leaves, some pink pickled onions, teeny sprigs of dill and the lemon zest.
- Finish off with a grinding of pepper, a little salt and serve with a wedge of lemon for squeezing over the top (optional).