Our “Cheesy” Broccoli soup is rich, nutty, and comforting. That’s why we paired it with these light, citrusy, crisp and refreshing smoked fish tartines. A tartine may sound fancy—but don’t be intimidated—it’s just a sandwich served open face. Make sure to toast the sourdough well so that it’s extra crisp and sturdy. We love mackerel and trout in particular, and they don’t need to be smoked either (although we think the smokey flavor is a nice touch) so feel free to use regular canned fish.
- Bare Bones "Cheesy" Broccoli Soup
- 2 ½-inch slices of sourdough bread
- 2 tablespoons creme fraiche
- 2 tablespoons whole grain mustard
- ½ cup arugula
- 6 ounces canned smoked fish in water, such as mackerel, salmon or trout
- 1 mini or Kirby cucumber, cut lengthwise into ribbons
- 1 tart apple such as Granny Smith or Pink Lady, thinly sliced
- 12 slices quick-pickled radish
- 2 lemon wedges, for serving
- 1 tablespoons fresh dill, finely chopped, plus more for garnish
🌱 Make it plant-based! Replace the smoked fish with canned chickpeas. Drain and rinse them, then pat dry and mash with a fork. Season with celery salt, black pepper, and garlic powder.
Toast the slices of sourdough. While toasting, add crème fraîche, mustard, and chopped dill to a small mixing bowl and mix thoroughly.
Once toasted, place the sourdough in the center of a serving plate. Spread half of the creme mustard mixture over the toast. Top with half of the arugula—it’s okay if ingredients spill over the sides of the tartine. Add half of the smoked fish, breaking it apart with your hands as needed. Fold the ribboned cucumbers neatly on top. Place radishes delicately over the tartine. Spritz with lemon wedge. Repeat this process for the remaining ingredients and serve with more fresh dill.