Being a no-cook recipe doesn't mean you have the skip on the fanciness. Channel your inner French food connoisseur with this fresh spin on a tartine. Earthy beets combine with fennel, which adds notes of anise to the dish, for a unique flavor that will bring you back for more. When buying ingredients, be sure to choose sustainably harvested salmon. 

By Rachel Johnson
Updated August 02, 2016
Rachel Johnson

Serves: 2


  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon extra virgin olive oil
  • 2 teaspoons champagne vinegar
  • ¼  teaspoon sugar
  • ¼ teaspoon mustard seeds
  • 1 bulb fennel, trimmed and thinly sliced (reserve 1 teaspoon fennel fronds)
  • 1 small beet, peeled and shredded
  • ¼ cup prepared hummus
  • 4 whole grain wasa crackers
  • 1-6 ounce can sustainable salmon, drained


Whisk together lemon juice, olive oil, vinegar, sugar, and mustard seeds. Toss fennel with dressing and let marinate 10 minutes. Toss gently with beet.

  • Spread hummus evenly on wasa crackers and top with equal amounts beet and fennel mixture, reserving any remaining dressing.

  • Toss salmon with remaining dressing and top each cracker with 1.5 ounces salmon. Garnish with fennel fronds, if desired.