Recipe Created by Marjory Sweet
makes one toast with leftover relish
-1/2 c creme fraiche
-1/2 lemon, zested and juiced
-1/4 c capers packed in salt and rinsed
-half a red onion
-a few tablespoons of champagne vinegar, or other bright flavorful vinegar
-1 bunch of dill
-pinch of crushed chile peppers
-smoked wild Alaska coho salmon
-cornichon for serving
-thick slice of sourdough bread toasted in a skillet or a toaster
-mix together the creme fraiche, lemon juice & zest, a drizzle of olive oil, along with salt and black pepper. set aside
-using a mandoline, thinly slice the red onion.
-rinse and roughly chop the capers.
-pick the dill from the stem and roughly chop that as well.
-mix together the onion, capers, dill, vinegar, chile flakes, and a generous glug of olive oil. Adjust the vinegar and oil amounts as needed. The mixture should be cohesive, but not sopping wet.
-spread the lemony creme fraiche on the toast and top with the salmon.
-spoon the caper relish all over the top. garnish with sea salt and extra fresh dill if you'd like.
-serve with cornichon on the side.
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