Smoked Salmon Dijon Tartine

• 120 g — Smoked salmon
• 70 g (2 slices) — Whole-wheat sandwich bread
• 60 g — Plain nonfat Greek yogurt
• 10 g — Dijon mustard
• 60 g, thinly sliced — Cucumber with peel
• 10 g — Fresh lemon juice
• 0.6 g — Dried dill weed
• 4 g, sliced — Fresh chives
• 0.3 g — Ground black pepper

Method

1. 1Measure ingredients: Mix and rest the Dijon spreadMeasure nonfat greek yogurt, dijon mustard, lemon juice, dill weed, and black pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix and rest the Dijon spreadStir yogurt, Dijon, lemon, dill, and pepper for 45 seconds, then refrigerate for 5 minutes while preparing the toppings.5 minLook for: The chilled spread is smooth and evenly speckled.Safety: Keep the yogurt spread at 40°F or colder.
3. 3Prepare the tartine baseLay both bread slices flat. Pat the cucumber dry.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Slice the chivesSlice the chives, and separate the salmon into broad folds.2 minLook for: Bread is intact, cucumber leaves no wet mark, and salmon is ready to divide evenly.Safety: Use ready-to-eat smoked salmon from an intact chilled package.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Build the tartinesSpread all Dijon yogurt across the bread, top with every cucumber slice and all smoked salmon, then add chives.Look for: Each open-faced tartine has an even salmon layer and crisp cucumber contrast.Safety: Use clean equipment and refrigerate perishable ingredients promptly.