Smoked Salmon Tartines with Fried Capers

Ready in 7 mins

Serves 4


1 pack of Refine Hot-smoked salmon, flaked (250g)

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 fraîcheKosher salt and freshly ground black pepper

1tablespoon chopped fresh chives

Olive oil (for drizzling)

Cooking Method

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.


Step 5

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

Credit to:

Leave a Reply

Your email address will not be published. Required fields are marked *

Refine Seafood Trading Copyright ©2020 All right reserved.
Follow by Email