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Bon Appétit

Smoked Salmon Tartines with Fried Capers

4.5

(12)

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Michael Graydon + Nikole Herriott

Find hot-smoked salmon, a Pacific Northwest delicacy, at specialty grocers.

Recipe information

  • Yield

    4 Servings

Ingredients

½

small red onion, very thinly sliced

⅔

cup Champagne vinegar or white wine vinegar

¼

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 chopped fresh chives

Olive oil (for drizzling)

Preparation

  1. 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.

  2. Wine Pairing

    Step 5

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

Nutrition Per Serving

Calories (kcal) 520 Fat (g) 24 Saturated Fat (g) 9 Cholesterol (mg) 65 Carbohydrates (g) 42 Dietary Fiber (g) 2 Total Sugars (g) 5 Protein (g) 29 Sodium (mg) 1670
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Reviews (12)

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  • Is there a reason why we're frying 2T of capers in two batches?

    • Rob

    • Dayton, OH

    • 1/1/2024

  • Go bubbly! for breakfast? Now you are talking wink-wink.

    • Lilac

    • Florida

    • 12/19/2023