smoked trout tartines

smoked trout tartines

For some reason, these smoked trout tartines conjure up images of New Year's Eve in my mind's eye -- probably because they go so well with Champagne. But it might also be because they're easy to prep, they can be assembled quickly, and they have an air of elegance about them that is perfect for a special occasion. Simple recipes like this demand high quality ingredients, so splurge on the smoked fish, don't substitute the creme fraiche, and definitely fry the capers. This was my first time frying capers, and it really changed my opinion about them. They become crispy, salty, and more subtle in their brininess. It's my new favorite caper technique. If you're looking for a party appetizer, or just an excuse to pop the bubbly that's in your fridge, this is the recipe for you! These salty, crunchy, creamy, briny crostini are destined for fancy parties and sparkling wine.

smoked trout tartines with fried capers

makes 4 servings | recipe from Bon Appetit, June 2014


  • ½ small red onion, very thinly sliced

  • ⅔ cup Champagne vinegar or white wine vinegar

  • ¼ cup vegetable oil

  • 2 tbsp capers, rinsed, patted dry

  • 8 slices country-style bread, toasted or grilled

  • 1 cup crème fraîche

  • Kosher salt and freshly ground black pepper

  • 1 pound hot-smoked trout or salmon, flaked

  • 1 tablespoon chopped fresh chives

  • Olive oil (for drizzling)


  1. Toss onion and vinegar in a small bowl; let stand at least 1 hour to pickle.

  2. 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.

  3. Spread toasts with crème fraîche and season with salt and pepper. Top with smoked trout, drained pickled red onion, fried capers, and chives; drizzle with oil.

Onion can be pickled 1 day ahead. Cover and chill.