Salmon, Greek Yogurt, and Dill Tartines

What exactly is a tartine?

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Well my fellow foodies, to be quite honest I am not 100% sure what it is. I learned the term in my french class when discussing dishes that are usually served for breakfast in France. Apparently, it is a baguette half with jam, butter, nutella, or all three. For the sake of the catchy title of this recipe, we are going to say tartines also consist of salmon, greek yogurt, and dill. Shhhh…don’t tell the french.

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Instead of using a traditional baguette, I used an Angelic Bakehouse whole grain hot-dog bun. Hot dog bun. Baguette. They are pretty much the same thing, right?

Man, I am just breaking rules left and right here. This Dancing Foodie is turning into a cooking rebel.

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Salmon, Greek Yogurt, and Dill Tartines

Serves Two (or one hungry, dancing foodie)


  • 1 Angelic Bakehouse hot dog bun
  • 2 tbsp plain greek yogurt
  • 1 tsp apple cider vinegar
  • 1/2 tbsp fresh minced dill
  • Pinch of salt and pepper
  • 4 slices of lox, or 1 cooked salmon fillet


  1. Place hot dog bun in the toaster.
  2. Meanwhile, prepare the greek yogurt “cream cheese” by combining the yogurt, apple cider vinegar, salt, pepper, and dill in a small bowl.
  3. Spread mixture over toasted bun, and top with salmon fillet/lox.
  4. Eat UP.


Now tell me…

  • Are you a lox fan?
  • What is your favorite toast topping?



2 thoughts on “Salmon, Greek Yogurt, and Dill Tartines

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