Smoked Salmon Tartines with Fried Capers

By LRay

O-M-G these Smoked Salmon Tartines With Fried Capers are so good! Hot-smoked salmon, a Pacific Northwest delicacy can be found at specialty grocers.

Bon Appetit, June 2014, Page 78.

Ingredients

• 1/2 small red onion, very thinly sliced
• 2/3 cup champagne vinegar or white wine vinegar
• 1/4 cup vegetable oil
• 2 tablespoons capers, rinsed, patted dry
• 8 slices country-style bread, toasted or grilled
• 1 cup crème fraîche
• Kosher salt and freshly ground black pepper
• 1 pound hot-smoked salmon, flaked
• 1 tablespoon fresh chives, chopped
• Olive oil (for drizzling)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Toss onion and vinegar in a small bowl; let stand at least 1 hour to pickle.

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.

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.

DO AHEAD: Onion can be pickled 1 day ahead. Cover and chill.

Go bubbly! Classic Argyle Vintage Brut 2010 ($27) is a good match for the smokiness of the salmon.