During the summer, I shared this Instagram one weekend when, on a whim, I had made these little gravlax tartines for brunch one day. I’ve had a couple requests in comments and what not to share how I made these, so I thought I would oblige! I love making tartines like this, because they’re really easy, you can use whatever you have on hand, and you can make them as simple or as complex as you want. Plus, they’re great for entertaining — I would totally put these out at a book club or brunch/lunch party).
In making these, I chose to garnish the tartines with gravlax instead of smoked salmon. I don’t know what it is, I just prefer it — I think it’s because gravlax typically isn’t smoked, and is cured with salt, sugar, and herbs. The non-smoked flavor just tastes cleaner and more delish to me, and I like tasting all the various herbs used in the curing process. But if you can’t find gravlax, smoked salmon is totally fine to use!
The secret ingredient in this recipe is definitely the shaved lemon. Have you ever eaten lemon rind? When cut into very fine pieces like in this recipe, it doesn’t taste bitter, really. In fact, it adds a wonderful brightness to these little sandwiches, and you simply can’t skip using it!
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