- 1/2 small red onion, very thinly sliced
- 2/3 cup Champagne vinegar or white wine vinegar
- 1/4 cup vegetable oil
- 2 tablespoons capers, rinsed, patted dry
- 8 slices country-style bread, toasted or grilled
- 1 cup crème fraîche
- Kosher salt, freshly ground pepper
- 1 freshly ground pepper
- 1 pound hot-smoked salmon, flaked
- 1 tablespoon chopped fresh chives
- Olive oil (for drizzling)
- 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.