Norwegian tartines


Norwegian tartines
Scandinavian-style bread with smoked trout, and a fresh topping with herbs and shallots.
40 K 5/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: February 19th 2020
For 12 tartines, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Cooking: 7 min.
All in all: 30 min.
When should you start or finish this recipe?
If you start now, at 15:50, you will finish around : 16:20.Change start time
To finish around 7pm, you'll need to have started before: 19:05.Change end time

Step by step recipe


Stage 1 - 2 min.
Norwegian tartines
Thinly slice 12 radishes. The ideal tool for this is a mandolin, but if you don't have one, a really sharp knife will do the job.

Set aside.

Stage 2 - 7 min.
Norwegian tartines

Topping

Put 3 Greeks yoghurt into a bowl with chopped coriander to taste, 3 shallots finely chopped, salt and pepper.



Mix well and set aside.

Stage 3 - 2 min.
Norwegian tartines
Cut 12 slices bread. Choose a rustic, Scandinavian-style bread with a mix of flours and plenty of seeds.

Stage 4 - 4 min.
Norwegian tartines
Butter the slices on both sides.

Stage 5 - 5 min.
Norwegian tartines
Brown the slices on both sides in a frying pan on high heat.

Keep hot.

Stage 6 - 2 min.
Norwegian tartines
Using the same pan, still on high heat, cook the smoked trout fillets for just a few seconds on each side.

Stage 7 - 2 min.
Norwegian tartines
Lay the trout fillets on the bread slices.

Stage 8 - 4 min.
Norwegian tartines
Divide out the topping and garnish with a few radish slices. Serve without delay.
Remarks
If you don't have smoked trout, another type of smoked fish will work well, I'm thinking of smoked haddock in particular.

It is much better to use a Greek-style yoghurt for a smoother, creamier topping.

You can use other herbs instead of the coriander, such as dill, parsley or chervil.
Keeping: Should be eaten the day it is made.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe960 RDI=370 %6,930 RDI=650 %300 RDI=50 %3,530 RDI=180 %14,770 RDI: 180 %
Per 100 g50 RDI=20 %380 RDI=40 %20 RDI=2 %190 RDI=10 %800 RDI: 10 %
Per tartines80 RDI=30 %580 RDI=50 %30 RDI=4 %290 RDI=20 %1,230 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten, Fish
How much will it cost?
  • For 12 tartines : 19.60 €
  • Per tartines : 1.65 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
How to make chocolate chips
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
February 21th 2011282 K3.8 5 min.
Stewed apricots
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
July 12th 2023801 K 143.5 1 hour 20 min.
Croque-monsieur complet
Croque-monsieur complet
This is a "full Monty" version of the traditional French toasted sandwich: the bread is dipped in beaten egg with cream before cooking, rather like pain perdu, to make the fried bread rich and moist. The French term "complet" here means "with everything": egg, ham and cheese.
June 14th 201580 K 14.1 25 min.
Fried egg in bread
Fried egg in bread
This is a novel way to cook an egg in the middle of a slice of fried bread. For a continental twist to the English breakfast, it comes with a slice of grilled bacon and a little pesto. The tricky part (explained in full in the recipe) is to cook the egg white through but keep the yolk runny.
September 8th 2015128 K 15 30 min.
Fried bread with leek and poached egg
Fried bread with leek and poached egg
A slice of fried buttered bread with fried sliced leek, topped with a poached egg. For the best effect, split the egg open just before serving.
September 18th 201654 K4.8 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page