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.
Originally Submitted
7/16/2014
0 Out of 5 from
0 reviews
You can add this Smoked Salmon Tartines with Fried Capers recipe to your own private DesktopCookbook.