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
ounces Smoked Salmon
pieces Bread, toasted
cup Crème fraîche
Fresh squeezed lemon juice
teaspoon Lemon zest
Fresh cracked pepper
Quick Pickled Red Onions (Bon Appetit)
cup Apple Cider Vinegar
teaspoon Kosher Salt
Red Onion, thinly sliced
- 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.