Smoked Salmon Tartine
A schmear of creamy cheese, smoked salmon, fried capers and thyme make these Smoked Salmon Tartine the perfect breakfast or brunch.
Servings: 4 people
Ingredients
- ½ small red onion, very thinly sliced
- ⅔ cup white wine vinegar
- ¼ 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
- ½ pound smoked salmon
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh thyme
Instructions
- 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.
Notes
Both the onions and capers 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 can be made ahead of time and stored in the fridge. I toss them on different recipes whenever you need a little salty pop!
Nutrition
Calories: 359kcal | Carbohydrates: 29g | Protein: 17g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 828mg | Potassium: 243mg | Fiber: 3g | Sugar: 4g | Vitamin A: 308IU | Vitamin C: 8mg | Calcium: 100mg | Iron: 3mg