Smoked Salmon Tartines with Fried Capers

Ingredients for Smoked Salmon Tartines with Fried Capers

• 1/2 small red onion, very thinly sliced

• 160ml Champagne vinegar or white wine vinegar

• 60ml vegetable oil

• 2 tablespoons capers, rinsed, patted dry

• 8 slices country-style bread, toasted or grilled

• 150g crème fraîche

• Kosher salt, freshly ground pepper

• 1 freshly ground pepper

• 450g hot-smoked salmon, flaked

• 1 tablespoon chopped fresh chives

• Olive oil (for drizzling)

Toss onion and vinegar in a small bowl; let stand at least 1 hour to pickle.

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.

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.

Do ahead: Onion can be pickled 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.