Smoked Salmon Tartines with Fried Capers

A twist on traditional bagel and lox, these open-faced sandwiches can be eaten for breakfast, lunch, or dinner

One of the joys of being an adult, especially an adult without kids to feed, is that you can really eat whatever you want for dinner. Now that summer is nearing its peak, I find myself wanting less elaborate well-rounded meals and less time in the kitchen, opting for simpler fare and a glass of wine in our backyard. These smoked salmon tartines (lightly adapted from Bon Appetit) were a heavenly way to end a hellish workday and were so simple to make. Just toast some bread, spread it with mascarpone, and top it with sliced smoked salmon and few garnishes. The pickled red onion and fried capers (my new obsession!) add a ton of texture and brightness to the dish and can be made in advance for quicker final assembly. It would make a great breakfast, since it's so similar to the classic loaded bagel with lox, or a great party appetizer if used with smaller slices of bread.


Related Recipes:
- Potato Pancake with Smoked Salmon & Greens
- Radish and Butter Tartine
- Fig & Goat Cheese Crostini


Smoked Salmon Tartines with Fried Capers:
For Pickled Onions

• Thinly slice 1/2 red onion and place in a bowl with 1/4 c. red wine vinegar.
• Let the onions sit for at least an hour (or up to a few days in the fridge).
• Drain off liquid before using.

For Fried Capers

• Heat 1/4 c. canola oil in a skillet over medium high heat.
• Drain and rinse 1 tbsp. capers and pat very dry.
• Fry the capers in the hot oil for about 30 seconds, then remove with a slotted spoon and drain on a paper towel.

For Tartines

• Heat a grill, grill pan, or skillet to high.
• Slice a small sourdough boule* into four 3/4" thick slices and brush with olive oil.
• Grill the bread for 3 minutes per side, or until nicely charred and toasted.
• Let the bread cool a bit, then spread each toast with 1 tbsp. of mascarpone cheese and a sprinkle of salt and pepper.
• Take a slice or two of smoked salmon (you'll need about 1/2 lb. total) and lay it over the bread, then top with some pickled red onions, fried capers, and minced chives.

Serves two (entree) - four (appetizer)
*Or any other country-style bread that you can slice yourself.