The chill in the air has just started, and I am being a total baby about the weather. As a born and bred Midwesterner, I have absolutely no excuse to complain about 50-degree days. The early signs of winter hibernation have begun when I’m thinking twice before going outdoors. The season of waiting outside in line for Saturday or Sunday brunch at one of the popular spots in my neighborhood is over. Fall and winter days are perfect for fancy breakfasts in the comfort of home.
When I call brunch “fancy,” a complicated recipe is not required. It just involves more ingredients than my usual weekday smoothie, and I will consume it seated at the table with the proper place-setting instead of multi-tasking while drinking my breakfast. My friends at Petrossian sent me their Maple Syrup Tsar-Cut Smoked Salmon to try. No surprise, it had the most wonderful smoky flavor, and the maple gave it a hint of sweetness.
Inspired by the classic bagel and lox breakfast pairing, I made maple smoked salmon tartines. I started by toasting a loaf of pumpernickel rye bread. Then I whisked together cream cheese with chives, dill and parsley. Once I spread the bread with that herby cream cheese, I stacked up the smoked salmon along with sliced cucumbers and hard-boiled eggs. To finish off the tartines, I topped them with capers, more herbs and black pepper. I’m a believer in brunch all-day, so I wouldn’t think twice about eating these for lunch or dinner along with a simple mixed greens salad.
Maple Smoked Salmon Tartines
8 ounces cream cheese at room temperature
1/4 cup minced & finely chopped fresh herbs (chives, parsley & dill) plus more for serving
1 loaf pumpernickel rye bread, sliced and toasted
1 pound Petrossian Maple Syrup Tsar-Cut Smoked Salmon, sliced thinly
1 cucumber, thinly sliced
4 hard-boiled eggs, thinly sliced
1/4 cup capers
Freshly ground black pepper
In a medium bowl, whisk together the cream cheese and fresh herbs. Spread the cream cheese on the toasted pumpernickel bread. Top with slices of smoked salmon followed by cucumbers and hard-boiled eggs. Sprinkle the tartines with fresh herbs, capers and black pepper before serving.
This post is sponsored by Petrossian.