Smoked salmon tartines served on a plate

Smoked salmon tartines

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 10 mins


Serves 4

Grow primroses from January to April and use the flowers to make a delicious topping for these sourdough tartines. They make a lovely light lunch, starter or canapé

Nutrition and extra info

Nutrition: Per serving

  • kcal225
  • fat14g
  • saturates8g
  • carbs12g
  • sugars1g
  • fibre2g
  • protein12g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 slices of rye or sourdough bread
  • 100g crème fraîche
  • 150g hot smoked salmon



    With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…

  • a few capers
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 1 pickled gherkin, finely chopped
  • squeeze of lemon juice
  • ½ tsp chopped chives
  • 8-10 organic primrose flowers (primula vulgaris) or other edible flowers


  1. Toast the bread, then spread with the crème fraîche. Flake the smoked salmon over the top and garnish with the capers, gherkin and a squeeze of lemon juice. Season, then scatter over the chopped chives and primrose flowers (see tip, below).

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?