Name: Smoked Salmon Tartines with Fried Capers
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, freshly ground pepper; 1 freshly ground pepper; 1 pound hot-smoked salmon, flaked; 1 tablespoon chopped fresh chives; Olive oil (for drizzling)

Smoked Salmon Tartines with Fried Capers

Photo by Michael Graydon and Nikole Herriott

Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers. Erickson's favorite brand is available at lokifish.com.

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, freshly ground pepper

1 freshly ground pepper

1 pound hot-smoked salmon, flaked

1 tablespoon chopped fresh chives

Olive oil (for drizzling)

Preparation

Step 1
Toss onion and vinegar in a small bowl; let stand at least 1 hour to pickle.
Step 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.
Step 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.
Step 4
Do ahead: Onion can be pickled 1 day ahead. Cover and chill.