My ideal at-home, quick, light lunch for one. Also pretty easy to throw together with things you (might) already have on hand. I used a scaled down quick pickled onion recipe from Bon Appetit, but other mild vinegars (or other recipe versions) would do just fine! Another welcome addition: capers. —kedivine
Whisk together the pickling ingredients. Place sliced onions in a sealable jar, and cover with pickling liquid. Seal and let sit at room temperature for at least an hour.
Place crème fraîche in a small bowl. Add lemon zest and fresh squeezed lemon juice, about a 1/2 teaspoon at a time, tasting as you go for your own personal lemon-intensity preference. This can be done an hour or so in advance and kept in the refrigerator.
Time to assemble your tartine! First, spread a thin layer of the lemon crème fraîche on the toast.
Layer the smoked salmon evenly on top of the toast, and top with a drizzle of the remaining crème fraîche.
Finally, top with the pickled red onion, fennel fronds, and fresh cracked pepper. Note: Pepper is missing from photograph due to impatience and hunger.