This is one of our favorite quick and easy meals that are fresh and flavorful. I got my inspiration from Bon Appetit a few years ago and made a few of my own changes. 

I most often use sourdough bread and a raisin walnut bread sliced thick. However, a few months ago, I had to go gluten-free and found that a thin slice of gluten-free bread works well too. I absolutely love grilled bread, and I love salmon, so this recipe is the best of both worlds. The crunch of the bread and the salt of the smoked salmon and the capers pair so well with the cream fraiche.  

Yields, 4 servings

½ small red onion, thinly sliced
⅕ cup champagne vinegar
2 Tbsp olive oil, plus additional olive oil for brushing on the bread
¼ cup capers, rinsed and dried
4 slices of bread, cut thick 
½ cup creme fraiche
½ lb. hot smoked salmon
1 Tbsp chives, chopped 

Place the onions in a small bowl and pour the vinegar over them and stir to coat them. Let stand at room temperature for 1 hour. 

Heat 2 Tbsp olive oil on medium-high heat in a small skillet. Put the capers into the skillet and fry until they start to open and crisp up. Remove the capers from the skillet and place them on a paper towel to drain. 

Brush the slices of bread with olive oil on each side. Grill the bread to get a nice toast on each side and then remove them from the heat. 

Spread each slice of grilled bread with creme fraiche. Top with pieces of smoked salmon, drained pickled onions, fried capers, and chives. Serve immediately. 

We usually double this recipe. Since I am a sucker for leftovers, I often eat them for lunch or breakfast again the next day. I do not put the extra ones together, but wrap up the ingredients separately and throw them together for my leftovers. The extra grilled bread holds well for the next day as well as the toppings.  

Just Salt It, and enjoy!