Project Description

Smoked Trout and Bresaola Tartine

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4 Servings
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Difficulty Level
Active Prep
Active Prep
5 minutes
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Total Time
15 minutes

A smoked trout and bresaola tartine starts along the lines of a traditional smoked trout sandwich: you’ve got your carbs (sourdough toast), creaminess (crème fraiche), smoked fish and the salty finish of pickled red onions. Then we, of course, had to see what bresaola would do to this beauty, and whaddya know, the combo knocked our socks off! We like to be unpredictable like that. Just like that, a new classic is born.


for the pickled red onions:

Bring the water, vinegar, salt, mustard seeds, crushed red pepper, black pepper, parsley, thyme and bay leaf to a boil in a small saucepan. Once it boils, turn off the heat, add the onions and let sit. (This will make more than you need for these sandwiches, but trust us, you’ll want to be putting these puckery slivers on everything.) Once cool, they are ready to use.

for the tartine:

Spread 2 tablespoons of crème fraiche on a slice of bread. Layer 3 bresaola slices on top then 1 ounce of smoked fish. Scatter a few parsley and celery leaves over the top and garnish with pickled red onions. Repeat for remaining tartines.


for pickled red onions:

  • ½ cup water
  • ¼ cup white wine vinegar
  • 1½ teaspoons kosher salt
  • ½ teaspoon yellow mustard seeds
  • Pinch crushed red pepper
  • Fresh black pepper
  • 3 parsley sprigs
  • 3 small thyme sprigs
  • 1 bay leaf
  • ½ medium red onion, thinly sliced through root end

for tartine:

  • 8 tablespoons crème fraiche
  • Four, ¾-inch thick slices sourdough, lightly toasted
  • 12 slices bresaola
  • 4 ounces smoked trout, in large flakes
  • A small handful fresh flat-leaf parsley leaves
  • A small handful pale green celery leaves
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