Smoked Salmon Tartine Recipe

Place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan combine apple cider vinegar, water, sugar, salt and peppercorns. Bring just to a simmer until sugar and salt dissolve, about 1–2 minutes.

Pour the hot brine over the sliced onions to cover. Let cool to room temperature, then cover and refrigerate for at least 20 minutes (best 1 hour). Will keep up to 2 weeks refrigerated.

Toast the bread

Preheat a skillet over medium-high heat or oven to 425°F (220°C). Brush both sides of sourdough slices lightly with olive oil (or spread butter if using). Toast in skillet 2–3 minutes per side until golden and crisp, or bake on a sheet for 6–8 minutes, flipping halfway. Remove and let cool slightly.

Make the spread

In a bowl, stir the cream cheese (or crème fraîche) until smooth. Fold in lemon zest, lemon juice, 1 tsp black pepper and 1/2 tsp sea salt. Taste and adjust seasoning.

Spread about 2 tbsp of the cream cheese mixture evenly over each warm slice of toasted sourdough.

Divide smoked salmon into 4 portions (about 2 oz/50–60 g per tartine). Arrange the salmon in loose folds on top of the cream cheese spread so each slice is covered but still airy.

Top each tartine with about 1–2 tablespoons of quick pickled red onion, evenly distributed.

Scatter about 1/2 tablespoon of drained capers over each tartine.

Sprinkle finely snipped chives (about 1/2 tbsp per tartine) and a few small sprigs of dill if using.

Finish with a light crack of black pepper and, if desired, a light pinch of flaky sea salt. Serve immediately with lemon wedges on the side to squeeze over before eating.