Smoked Salmon with Fried Capers

 We love smoked salmon.  John prefers cold-smoked but I love hot-smoked salmon.  It’s delicious on a toasted bagel or flaked over pasta served with delicate spears of asparagus.  On this occasion, I toasted a few slices of John’s homemade hearty bread and smeared it with a lactose-free “crème fraîche” made with Green Valley sour cream and a touch of half and half, both of which are lactose free.  Bon Appetit showcased a beautiful salmon article in their June 2014 issue. “The Smoked Salmon Tartines with Fried Capers” inspired me to prepare this for lunch.

Smoked salmon on the charcoal barbecue is spectacularly good. However, you may not always have time to prepare your own smoked salmon, and that’s when you head to your favorite market where these days you’ll find a variety of hot-smoked salmon.  Our local Costco sells delicious honey smoked salmon fillets which is what I used today.

Fried capers may not seem like such a big deal, but they add a certain je ne sais quoi once they are briefly pan-fried in a bit of oil.  They transform into irresistible, crunchy, tidbits that are a perfect complement to this smoked salmon recipe.

Smoked Salmon Tartines with Fried Capers

Serves 4

Adapted from Bon Appetit

Ingredients

1/4 small red onion, very thinly sliced

1/2 cup Champagne vinegar or white wine vinegar

3 tablespoons canola oil

2 tablespoons capers, rinsed, patted dry

4 slices country-style bread, toasted or grilled

1/2 cup crème fraîche (I combined 1/2 cup lactose free sour cream plus 1 1/2 tablespoons lactose free half and half)

Kosher salt, freshly ground pepper

1/2 pound hot-smoked salmon, flaked

2 teaspoons finely chopped chives

Olive oil for drizzling (optional)

Preparation

Toss onion and vinegar in a small bowl; let stand at least 1 hour to pickle.

Heat oil in small skillet over medium heat.  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 (optional).