Norwegian tartines
30 min.
Easy
6.55 €
4 tartines
9 Ingredients
4 radishes
1 Greek yoghurt
1 
4 slices 
50 g 
150 g smoked trout fillet
Step by step recipe
Stage 1 - ⌛ 2 min.
Stage 2 - ⌛ 7 min.
Stage 3 - ⌛ 2 min.
Stage 4 - ⌛ 4 min.
Stage 5 - ⌛ 5 min.
Keep hot.
Stage 6 - ⌛ 2 min.
Stage 7 - ⌛ 2 min.
Stage 8 - ⌛ 4 min.
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.
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 320 RDI=120 % | 2,310 RDI=220 % | 100 RDI=20 % | 1,180 RDI=60 % | 4,930 RDI: 60 % |
| Per 100 g | 50 RDI=20 % | 380 RDI=40 % | 20 RDI=2 % | 190 RDI=10 % | 800 RDI: 10 % |
| Per tartines | 80 RDI=30 % | 580 RDI=50 % | 30 RDI=4 % | 290 RDI=20 % | 1,230 RDI: 20 % |
- For 4 tartines : 6.55 €
- Per tartines : 1.65 €
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Smoked trout fillet
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Butter
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Radishes
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Bread
You can get more informations, or check-out other recipes which use it, for example: Kérinou slices, Tender roasted carrots with avocado mayonnaise, Gratin slices with spinach, Green and red salad with sardines and eggs mimosa, Croque-monsieur complet, ... See them all 76
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated.
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
Croque-monsieur
A classic of French "street food" or bistros: a slice of ham between two slices of bread spread with béchamel sauce. The sandwich is then sprinkled with cheese and toasted in the oven.Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)