Description

A vibrant and healthy open-faced tartine recipe featuring rye and grain bread topped with a creamy mustard yogurt spread, thinly sliced beetroot, pastrami, smoked mackerel, and fresh garnishes. Perfect as a light lunch or elegant appetizer with a delightful balance of flavors and textures.

Ingredients

Scale

Yogurt Mustard Spread

4 tbsp thick Greek yogurt
2 tsp English mustard

Bread Base

4 slices German three-grain bread (rye, oats, and barley)

Toppings

4 cooked beetroot, about 230g, very thinly sliced
4 slices of pastrami, about 50g
2 cocktail gherkins, very thinly sliced
50g skinless smoked mackerel, flaked into 16 pieces
½ small red onion, thinly sliced
Sprigs of fresh dill

Instructions

Prepare the Spread: In a small bowl, thoroughly mix the thick Greek yogurt with the English mustard until smooth and well combined to create a tangy spread.
Assemble the Beetroot Base: Spread the yogurt and mustard mixture evenly over each slice of German three-grain bread. Then, layer the very thinly sliced cooked beetroot on top, overlapping the slices to form a uniform and visually appealing base layer.
Create Pastrami Tartines: For the pastrami option, completely cover the beetroot layer on each bread slice with pastrami slices. Once topped, carefully cut each pastrami-topped bread slice into six finger-sized pieces. Garnish each finger with a slender sliver of cocktail gherkin to add brightness and crunch.
Create Mackerel Tartines: For the mackerel option, cut each slice of bread into eight small squares. Arrange flaked smoked mackerel pieces evenly across the squares, then add thin slices of red onion on top. Finish by snipping fresh dill sprigs over each square for a fresh herbaceous note.
Chill and Serve: Keep all prepared tartines chilled in the refrigerator until ready to serve. They retain freshness and flavor for up to one day, making them ideal for preparing ahead of time.

Notes

These tartines are best served chilled and eaten within one day for optimal freshness.
The pastrami tartines are cut into finger-sized pieces, perfect for serving as appetizers or snacks.
The combination of smoked mackerel and fresh dill adds a delightful contrast to the creamy and sweet beetroot base.
Use very thin slices of beetroot and gherkins to ensure balanced flavor and texture in every bite.
German three-grain bread offers a hearty base with rye, oats, and barley, but similar multi-grain or rye bread can be used as alternatives.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Lunch, Appetizer
Method: No-Cook
Cuisine: European, German-inspired

Keywords: Beetroot tartines, rye bread tartines, pastrami tartines, smoked mackerel tartines, open-faced sandwiches, healthy lunch, easy appetizers