Ingredients:

  • 2 large slices Artisan Bread (Sourdough or Rye)
  • 1/3 cup (80 g) Full-fat Cream Cheese or Crème Fraîche, softened
  • 1 tablespoon (5 g) Fresh Chives, finely minced
  • 1/2 teaspoon Lemon Zest
  • 1 teaspoon Lemon Juice, freshly squeezed
  • Sea Salt & Black Pepper, to taste
  • 5 oz (100 g) Smoked Salmon, thinly sliced
  • 1/2 medium Ripe Avocado, sliced or diced
  • 1 teaspoon Extra Virgin Olive Oil
  • 1/2 teaspoon Everything Bagel Seasoning (optional)

Instructions:

  1. Prepare the Base: Lightly toast the sourdough slices until golden brown and crisp on the edges, but still slightly soft in the middle. Set aside.
  2. Make the Zesty Crème: In a small bowl, combine the softened cream cheese (or crème fraîche), minced chives, lemon zest, and lemon juice.
  3. Season: Stir well until smooth and creamy. Season lightly with salt and a generous grind of black pepper.
  4. Spread: Divide the zesty crème evenly and spread a thick layer over the entire surface of each toasted bread slice, reaching right to the edges.
  5. Layer the Salmon: Gently lay the smoked salmon slices over the cream cheese. Allow the salmon to drape and fold naturally to create height and texture.
  6. Add the Avocado: Slice the avocado half and arrange it next to or slightly overlapping the salmon.
  7. Finish: Drizzle the avocado (and a little bit of the salmon) with the extra virgin olive oil. Sprinkle the entire tartine with the Everything Bagel seasoning, if using.
  8. Serve immediately while the toast is still crisp.