Salmon Tartines with Cream Cheese By Rishim Sachdeva

Salmon Tartines with Cream Cheese

Salmon is a rich source of Omega-3 fatty acid and proteins and is also called brain food. Chef Rishim Sachdeva ditches the traditional cooking method and flavours the Salmon with some simple ingredients.
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Cooking Time

0 Min

Meal Type


Preparation Time

8-10 Min



Rate This Recipe7


  • 250 gm salmon
  • 1 cup salt
  • 1 cup sugar
  • 1 cup grated beetroot
  • 1/2 cup radish pickle
  • 1 sourdough bread loaf
  • chopped dil leaves
  • 200 gm cream cheese


  1. 1

    In a plate mix the salt and sugar. Coat the salmon with the salt and sugar mixture and refrigerate for six hours.
  2. 2

    Wash the salmon and pat dry it. Place the grated beetroot on the salmon and rub it in.
  3. 3

    Cut chunky slices of the Sourdough Bread Loaf and char them lightly on the gas flame directly.
  4. 4

    Scrape off the beetroot from the salmon and coat it with chopped Dil leaves.
  5. 5

    Slice the salmon against the grain.
  6. 6

    Place the cream cheese on the serving plate followed by the toasted bread slice and sliced salmon and Radish pickle.
  7. 7

    Salmon Tartines with Cream Cheese is ready to serve.

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