Author Notes
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
Ingredients
- Tartine
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3-4 ounces
Smoked Salmon
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2 pieces
Bread, toasted
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1/3 cup
Crème fraîche
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Fresh squeezed lemon juice
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1/2 teaspoon
Lemon zest
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Dill fronds
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Fresh cracked pepper
- Quick Pickled Red Onions (Bon Appetit)
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1/4 cup
Apple Cider Vinegar
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1/2 tablespoon
Sugar
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3/4 teaspoon
Kosher Salt
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1/4
Red Onion, thinly sliced
Directions
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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.
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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.
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Time to assemble your tartine! First, spread a thin layer of the lemon crème fraîche on the toast.
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Layer the smoked salmon evenly on top of the toast, and top with a drizzle of the remaining crème fraîche.
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Finally, top with the pickled red onion, fennel fronds, and fresh cracked pepper. Note: Pepper is missing from photograph due to impatience and hunger.
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