Smoked Salmon on Toast with Red Onion and Capers Relish

25/04/2021

Charred red onion, smoked salmon and cream cheese is a heavenly combination, oily, salty, sharp and creamy all at the same time. It's hard to execute this badly, but we think by charring the capers and red onion adds a little extra flourish. A great way to add variation to your usual Sunday morning brunch.

Serves: 2

Prepare: 10 minutes

Cook: 5 minutes

Ingredients:

  • 2 tbsp nonpareille capers, rinsed and drained
  • ½ small red onion, thinly sliced
  • 1 tsp sherry vinegar
  • ½ tsp dark brown soft sugar
  • 4 slices rye or sourdough bread, toasted
  • 4 tbsp soft cheese, half fat
  • 100g smoked salmon
  • ½ lemon, cut into wedges
  • small handful parsley, chopped

Method

1. If the capers are wet, pat them dry on a piece of kitchen paper. Heat a small frying pan or sauce pan over a medium-high heat. Add the red onion and capers, dry-fry them, tossing and stirring regularly, for about 2-3 minutes until charred in places.

2. Spread the toast with the soft cheese, arrange the fish on top and spoon over the caper and red onion relish. Squeeze over a little lemon juice, scatter with parsley, grind over some black pepper and serve immediately with the lemon wedges.

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