Cheers to the weekend, slow mornings, an extra cup of coffee and BRUNCH! Adding this Smoked Salmon Tartine to your repertoire for easy breakfasts and brunches!
For some reason I have 3 packages of Smoked Salmon in my fridge at this exact moment. Why – I have no idea. I think I got a little wild a week ago and bought it from multiple grocery stores and then blacked out and forgot I had some and did it again. It happens. Anyways – it needs to be put to use! And in a way other than my smoked salmon bagel bar because while that is delicious, I’m not throwing myself a bagel party every day for the rest of this month. Enter: the Smoked Salmon Tartine! It’s so easy and colorful and mega flavorful. Easy enough to make on a weekday if you’re in a pinch for time, and luxurious enough to make on a weekend if you want to slow down and chill!
And hot tip as far as the pickled onions and fried capers go: both can be made ahead of time. I keep a jar of homemade pickled onions in my fridge at all times. It adds a nice punch of flavor and color to so many recipes! And the fried capers (while in my opinion are best served warm) can be made ahead of time and stored in the fridge. I toss them on different recipes whenever you need a little salty pop!
Smoked Salmon Tartine
- 1/2 small red onion, very thinly sliced
- 2/3 cup white wine vinegar
- 1/4 cup olive oil, plus more for drizzling
- 2 tablespoons capers, rinsed and patted very dry
- 8 slices bread from a seeded medium sized loaf
- 2 pucks Boursin cheese
- Kosher salt and freshly cracked black pepper to taste
- 1/2 pound smoked salmon
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh thyme
- 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 burst and crisp, about 30 seconds. Drain on paper towels
- Spread toasts with Boursin cheese and season with salt and pepper. Top with smoked salmon, drained pickled red onions, fried capers, and herbs. Drizzle with olive oil and serve.