Tartines with Herb Cream Cheese and Smoked Salmon
Prep time: 
Total time: 
Serves: 2-4 servings
An easy, modern version of the classic smoked fish brunch. The cream cheese is full of flavor from the herbs, and the toppings of shaved cucumber and radishes add a crisp bite.
For the Herb Cream Cheese:
  • 8 ounces cream cheese, at room temperature
  • 2½ tablespoons chives, minced
  • 1 tablespoon fresh dill, minced
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon basil leaves, minced
  • 1 tablespoon milk
  • Pinch of kosher salt and freshly ground black pepper
  • 4 slices good multigrain pullman bread, lightly toasted
  • 4 slices smoked salmon
Optional Extras:
  • Salmon Roe
  • Thinly sliced radishes
  • Thinly sliced Persian cucumbers
  • Lemon wedges
  • Capers or caperberries
  • Chive flowers
  1. Place the cream cheese, chives, dill, basil, parsley, milk, salt and pepper in the bowl of a stand mixer and mix until well-combined.
  2. Spread cream cheese on top of the toasts and drape a slice of smoked salmon on top of the cream cheese. Add a few slices of radish and cucumber to each toast, along with a sprinkle of salmon roe, if using.
Recipe by Nerds with Knives at https://nerdswithknives.com/toasts-herb-cheese-smoked-salmon/