Name: Smoked Salmon Tartines with Fried Capers
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)

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Michael Graydon + Nikole Herriott

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

Recipe notes