Tartine of lemon marinated salmon and chive cream cheese The dieter's tartine. You can use more cream cheese, but it is only supposed to be smeared. You can leave the cream cheese plain and instead top the salmon with capers and shaved red onions, or onions and dill. 3 tbsp low-fat cream cheese ½ tbsp finely chopped chives 225g (8oz) salmon fillet (the tail end is good for this) 2 tbsp olive oil juice of ½ lemon 2 slices sourdough Mash the cheese and chives. Using a very sharp knife, slice the salmon finely, skin side down, as if you were slicing smoked salmon (leave the skin behind). Arrange the slices on individual plates, not overlapping. Brush the slices with the olive oil, then sprinkle on some sea-salt flakes and freshly ground black pepper. Squeeze lemon juice over the top and leave for two to three minutes. Toast the bread on both sides. Spread it with the cream cheese and lay the salmon slices on top. You might need an extra grinding of black pepper to finish it off.