Smoked Salmon Tartines with Fried Capers
Elegant open-faced sandwiches featuring flaked hot-smoked salmon on toasted country bread, topped with pickled red onions, crispy fried capers, and fresh chives. The creamy crème fraîche base perfectly complements the smoky fish and tangy pickled onions.
8 servings
1 hr 15 min
Ingredients
- •½ small red onion
- •⅔ cup Champagne vinegar or white wine vinegar
- •¼ cup vegetable oil
- •2 tablespoons capers
- •8 slices country-style bread
- •1 cup crème fraîche
- •to taste Kosher salt
- •1 to taste freshly ground pepper
- •1 pound hot-smoked salmon
- •1 tablespoon fresh chives
- •1 tablespoon olive oil
Cooking Instructions
- 1.
Toss onion and vinegar in a small bowl; let stand at least 1 hour to pickle.
60 min
- 2.
Heat oil in a small skillet over medium-high heat. Working in 2 batches, fry capers until opened and crisp, about 30 seconds. Drain on paper towels.
5 min
- 3.
Spread toasts with crème fraîche and season with salt and pepper. Top with smoked salmon, drained pickled red onion, fried capers, and chives; drizzle with oil.
10 min
- 4.
Do ahead: Onion can be pickled 1 day ahead. Cover and chill.
