Indulge in a Lemony Smoked Salmon Tartine with toasted sourdough, Fishwife Smoked Atlantic Salmon, creamy labneh, corn, shallots, and Castelvetrano olives. Topped with radishes, chives, and a sprinkle of lemon zest salt for a fresh and flavorful bite!
Fishwife Smoked Atlantic Salmon
Indulge in a Lemony Smoked Salmon Tartine with toasted sourdough, Fishwife Smoked Atlantic Salmon, creamy labneh, corn, shallots, and Castelvetrano olives. Topped with radishes, chives, and a sprinkle of lemon zest salt for a fresh and flavorful bite!
Fishwife Smoked Atlantic Salmon
- • 4 slices of sourdough bread
- • 1 tbs olive oil
- • 2 tins of Fishwife Smoked Atlantic Salmon (reserve oil from 1 tin)
- • 3 tbs labneh
- • 1 ear of cooked corn
- • 1 medium shallot
- • ¼ lemon, juiced
- • 5-6 chopped pitted Castelvetrano olives
- • 6-8 radishes sliced
- • 2 tbs chives
- • Jacobsen Salt Co. x Fishwife Infused Lemon Zest Salt
- Brush the sourdough slices with olive oil on both sides.
- Heat a pan over medium heat. Toast sourdough slices in the pan until golden, about 2-3 minutes per side.
- For the smoked salmon salad – in a bowl, combine the reserved oil from 1 tin of salmon with labneh, lemon juice, and Jacobsen Salt Co.x Fishwife Infused Lemon Zest Salt.
- Add the smoked salmon, corn kernels, and shallot and mix until well combined. Gently toss Castelvetrano olives into the mixture.
- Spread Summer Smoked Salmon Salad over each slice of sourdough. Garnish with sliced radishes, chopped chives, and a final sprinkle of Lemon Zest Salt. Serve immediately and enjoy!
Fishwife Smoked Atlantic Salmon
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