piece of toast

February 22nd, 2015

Some things are just so simple good, assuming one can use an adjective to modify an adjective, that a simply expressed single word can sum up the experience, to wit, “wow”.

Sunday lunch snack, after a challenging week of ice and snow, consisted of a simple tartine (piece of toast), topped with cream cheese, hot-smoked salmon, freshly pickled red onion, fried capers, and a drizzle of olive oil.

A picture is worth a thousand words, so I shan’t say anything more.

Smoked Salmon Tartine with Pickled Red Onion and Fried Capers

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Smoked Salmon Tartine with Pickled Red Onion and Fried Capers

A simple assembly with a little bit of planning. Make many tartine, or make just one, for you!

For each tartine:

  • 1 slice quality artisanal bread, toasted
  • Cream cheese
  • Hot-smoked salmon, flaked into large chunks
  • Pickled Red Onion, see below
  • Fried Capers, see below
  • Freshly ground pepper
  • Lemon or lime wedges, for garnish
  • Olive oil, for garnish

Spread toasted bread with cream cheese. Top with flaked salmon, pickled red onions and fried capers. Drizzle with olive oil and grind some fresh pepper over all. Garnish with lemon or lime wedges. Dig in.

For the Pickled Red Onion:

  • ½ red onion
  • ½ cup white wine vinegar

Thinly slice the onion and place in a container with the vinegar. Allow to steep in the refrigerator for at least one hour.

For the Fried Capers:

  • Capers, as many as you need, drained and patted dry
  • Peanut oil, sufficient to just cover the capers

Heat oil to 350 degrees. Carefully put capers into oil with a slotted spoon. Fry for about 30 seconds.

Copyright © Katherine Stetson, all rights reserved.