Smoked salmon tartines with fried capers

Smoked salmon tartines are a common enough treat, I'm sure. Who doesn't love indulging in smoked salmon over thin crispy bread, with a variety of other toppings according to the moment's fancy? Especially considering how easy a smoked salmon open-faced sandwich is to make, its popularity definitely makes sense. 

But while adding capers isn't unheard of, the detail of them being fried beforehand is what caught my attention. I first saw this idea at Bon Appetit, and decided I had to try it asap. I was happy to discover I wasn't wrong: indeed, adding fried capers to your smoked salmon toast is really one of those details that completely change the game. The subtly nutty, crunchy goodness of the fried capers take it all to the next level. If you want to kick some new life into your smoked salmon tartines, do try this. It will only add 1 minute extra to your whole assembling routine, and the rewards will be more than worth the extra wait, I promise.

Last year: Moroccan mint tea (vegan).
Two years ago: Potage Parmentier (Leek and potato soup) (French).
Three years ago: Pork bites in sweet and sour sauce (Thai-style).
Four years ago: Teriyaki salmon fillets (Japanese), Mushroom, pickled cucumber and cheese salad, Danish pastries with strawberry / cream cheese filling and Green pasta with Jamon serrano, Parmesan, mozzarella and olives.



Ingredients (serves 2):

• 4 square slices of toast bread
• a bit of olive oil to fry
• 4 tablespoons creme fraiche (you can replace with simple, full-fat cream cheese)
• salt and freshly ground black pepper to taste
• 4 slices smoked salmon
• 3 tablespoons of our pickled onion
• 2 tablespoons capers
• fresh parsley leaves to decorate (optional)

Cut the slices of bread in half, diagonally, into triangles. Fry them or toast them.

In the meantime, fry the capers (well-drained) in the olive oil, about 1-2 minutes over low heat, stirring often.

Spread the creme fraiche over the little bread toasts, sprinkle with salt and pepper, then top with salmon. Then, add bits of pickled onion, the fried capers and some fresh parsley leaves. 

Pro tip: Try to move quickly, so you'll be able to enjoy the capers still warm. Don't worry, the toast will still be good enough even if the capers do get cold.

It's done, dig in! :)