Smoked Salmon & Olive Tapenade Baguette Slices

Name: Smoked Salmon & Olive Tapenade Baguette Slices
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb smoked salmon (I like to use 3-inch slices per baguette); 1 baguette (thin sliced and toasted); 2 tablespoons olive oil; 1 small red onion (cut in quarters and then thin sliced); Olive Tapenade; 3/4 cup green olives, chopped fine; 3/4 cup black olives, chopped fine; 1/8 cup olive oil; 1 teaspoon lemon zest; 1 teaspoon capers; 1 teaspoon garlic, minced; 1 teaspoon fresh parsley, fine chopped; 1 pinch ground black pepper; Sour Cream Sauce; 1 cup creme fraiche; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 tablespoon fresh dill, fine chopped; 1/4 teaspoon kosher salt

Servings: persons

1 lb smoked salmon (I like to use 3-inch slices per baguette)
1 baguette (thin sliced and toasted)
2 tablespoons olive oil
1 small red onion (cut in quarters and then thin sliced)
Olive Tapenade
3/4 cup green olives, chopped fine
3/4 cup black olives, chopped fine
1/8 cup olive oil
1 teaspoon lemon zest
1 teaspoon capers
1 teaspoon garlic, minced
1 teaspoon fresh parsley, fine chopped
1 pinch ground black pepper
Sour Cream Sauce
1 cup creme fraiche
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon fresh dill, fine chopped
1/4 teaspoon kosher salt

1
Olive Tapenade -- Chop up the olives both green and black very fine and mix with the olive oil, garlic, capers (also chopped), lemon zest, parsley and pepper (no salt needed) as the olives and capers are very salty. Mix and just refrigerate until ready to use.
2
Creme Fraiche Sauce -- Mix the creme fraiche, lemon zest and juice, dill and a pinch of salt, go easy. Stir until combined and put in the refrigerator until ready to use.
3
Baguettes -- Now if you want, you can use slices of pumpernickle if you prefer than. You can even buy the small sandwich party breads which will work too. Personally, I like the baguettes. Just thin slice and then drizzle with olive. Place on a baking sheet (I line mine with parchment for no clean up) and then bake at 425 until golden brown. Remove and let cool.
4
Putting Them Together -- On your cooled baguettes, spread a spoon of the olive tapenade, a couple of rings of the red onion, then a slice of the smoked salmon, folding over so you have a nice size piece on each baguette. Then top with a spoon of the dilled' cream sauce.
5
Garnish -- If you want to get fancy, top with a sprig of dill, a thin lemon twist, or even a olive slice.
6
They literally take just minutes to put together and they are so tasty.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb smoked salmon (I like to use 3-inch slices per baguette), 1 baguette (thin sliced and toasted), 2 tablespoons olive oil, 1 small red onion (cut in quarters and then thin sliced), and more.

Yes, Smoked Salmon & Olive Tapenade Baguette Slices falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!