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

-sea salt

-olive oil

-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. 

 

← Back to Recipes