Smoked Salmon Tartines With Fried Capers

• 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 creme fraiche
• Kosher salt, freshly ground pepper
• 1 freshly ground pepper
• 1 pound hot-smoked 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 creme fraiche and season with salt and pepper. Top with smoked salmon, drained pickled red onion, fried capers, and chives; drizzle with oil.
4. Do ahead: Onion can be pickled 1 day ahead. Cover and chill.

red onion, vinegar, vegetable oil, capers, countrystyle bread, crueme fraueeche, kosher salt, ground pepper, salmon, fresh chives, olive oil

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-tartines-with-fried-capers-51235900 (may not work)