Smoked Salmon Tartines with Fried Capers
Ingredients
Method
Toss onion and vinegar in a small bowl; let stand at least 1 hour to pickle.
Heat oil in a small skillet over medium-high heat. Working in 2 batches, fry capers until opened and crisp, about 30 seconds. Drain on paper towels.
Spread toasts with crème fraîche and season with salt and pepper. Top with smoked salmon, drained pickled red onion, fried capers, and chives; drizzle with oil.
Do ahead: Onion can be pickled 1 day ahead. Cover and chill.