Smoked Salmon Tartines With Fried Capers
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
42
Spice
59
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 small
Red Onion (very thinly sliced)2 cup
Champagne Vinegar1 cup
Vegetable Oil2 tbsps
Capers (rinsed, patted dry)1 tbsp
Chives (chopped fresh)Directions:
1
Toss onion and vinegar in a small bowl; let stand at least 1 hour to pickle
2
Heat oil in a small skillet over medium-high heat
3
Working in 2 batches, fry capers until opened and crisp, about 30 seconds
4
Drain on paper towels
5
Spread toasts with crème fraîche and season with salt and pepper
6
Top with smoked salmon, drained pickled red onion, fried capers, and chives; drizzle with oil
7
Do ahead: Onion can be pickled 1 day ahead
8
Cover and chill
9
Toss onion and vinegar in a small bowl; let stand at least 1 hour to pickle
10
Heat oil in a small skillet over medium-high heat
11
Working in 2 batches, fry capers until opened and crisp, about 30 seconds
12
Drain on paper towels
13
Spread toasts with crème fraîche and season with salt and pepper
14
Top with smoked salmon, drained pickled red onion, fried capers, and chives; drizzle with oil
15
Do ahead: Onion can be pickled 1 day ahead
16
Cover and chill