Smoked Salmon Tartine with Pickled Red Onion and Fried Capers

© Katherine Stetson

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.