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A Note From feedfeed
This simple tartine is my go-to choice for a tasty lunch that packs a nutritional punch! The added bonus? When we can get safely back to hosting friends and family for gatherings, these tartines make a super elegant addition to any lunch or brunch table.
Dill-flecked cream cheese is slathered on lightly toasted bread and topped with thinly sliced cucumber, Scottish smoked salmon. a perfectly soft-boiled egg and flaky Maldon sea salt!
I love stocking my fridge with Scottish smoked salmon because it's a quick & easy source of protein that brings a ton of flavor and is rich in Omega 3s and vitamin D. What's unique about Scottish salmon is the pristine conditions the salmon live in. Scotland’s clear coastal waters and sheltered lochs are the perfect conditions to nurture salmon. Plus, the strong currents in Scottish sea lochs ensure that the fish are continually swimming, giving Scottish salmon its distinctively firm textured flesh.
This dish pairs beautifully with a classic Gin Gimlet. Stay tuned for our Gin Gimlet recipe video that will feature some really exciting British gins and spirits like Silent Pool, Edinburgh, Caorunn and Seedlip!
We produced this recipe in partnership with Food is GREAT to celebrate the bounty of British food and drink that comprises the unique culinary landscape of the UK.
Recipe and Headnote Molly Adams
Recipe Card
ingredients
- 1/2 cup cream cheese, softened
- 1 tablespoon fresh dill, minced, plus more for garnish
- 1 lemon, zested
- Kosher salt, as needed
- Black pepper, freshly ground, as needed
- 4 slices sourdough bread, lightly toasted
- 1 small seedless cucumber, thinly sliced
- 4 slices Scottish Smoked Salmon
- 4 eggs, soft-boiled
Method
Step 1
Add the softened cream cheese to a small bowl and mix in dill, lemon zest, and a generous pinch of salt and pepper. Stir until well combined and spreadable.
Step 2
To prepare the soft-boiled eggs, bring a medium pot of water to a boil and add eggs (lower them into the water carefully with a slotted spoon) and cook over a gentle boil for exactly 6 ½ minutes. Set eggs in an ice bath to cool, then when cool enough to handle, peel the eggs.
Step 3
Divide the cream cheese mixture among each slice of bread and top with sliced cucumber. Top each slice of bread with a slice of Scottish Salmon and a soft-boiled egg. Garnish with more fresh dill and serve.