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)
Need to make a substitution?
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.
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