Smoked Salmon Tartine with Lemon Crème fraîche

Tartine

• 3-4 ounces Smoked Salmon
• 2 pieces Bread, toasted
• 1/3 cup Crème fraîche
• Fresh squeezed lemon juice
• 1/2 teaspoon Lemon zest
• Dill fronds
• Fresh cracked pepper

Quick Pickled Red Onions (Bon Appetit)

• 1/4 cup Apple Cider Vinegar
• 1/2 tablespoon Sugar
• 3/4 teaspoon Kosher Salt
• 1/4 Red Onion, thinly sliced

1. 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.
2. 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.
3. Time to assemble your tartine! First, spread a thin layer of the lemon crème fraîche on the toast.
4. Layer the smoked salmon evenly on top of the toast, and top with a drizzle of the remaining crème fraîche.
5. Finally, top with the pickled red onion, fennel fronds, and fresh cracked pepper. Note: Pepper is missing from photograph due to impatience and hunger.