Smoked fish tartine with charred caper and red onion relish
Red onion, smoked fish and cream cheese is a heavenly combination to me:
it’s oily, salty, sharp and creamy. It’s also hard to execute badly, but I do think charring the capers and red onion adds a little extra flourish.
A recipe from California: Living + Eating by Eleanor Maidment (Hardie Grant). Buy the book here.
Ingredients
Ingredients
Preparation
Method
Step 1
If the capers are wet, pat them dry on a piece of paper towel.
Step 2
Heat a small frying pan or saucepan over a medium-high heat.
Step 3
Add the capers and onion and dry-fry them, tossing or stirring regularly, for about 2 minutes until charred in places. Tip in the vinegar and sugar, and stir together. Take off the heat and tip into a bowl.
Step 4
Toast the bread. Spread the toast with the labneh or cream cheese, arrange the smoked fish over the top and spoon over the caper and red onion relish. Squeeze a little lemon juice over the top, scatter with parsley, grind over some black pepper and serve immediately with lemon wedges.
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