Smoked Salmon Tartine With Lemon Crème Fraîche

• Tartine
• 3-4 ounces Smoked Salmon
• 2 pieces Bread, toasted
• 1/3 cup Creme fraiche
• Fresh squeezed lemon juice
• 1/2 teaspoon Lemon zest
• Dill fronds
• Fresh cracked pepper
• Quick Pickled Red Onions (Bon Appetit)
• 1/4 cup Apple Cider Vinegar
• 1/2 tablespoon Sugar
• 3/4 teaspoon Kosher Salt
• 1/4 Red Onion, thinly sliced

1. Whisk together the pickling ingredients. Place sliced onions in a sealable jar, and cover with pickling liquid. Seal and let sit at room temperature for at least an hour.
2. Place creme fraiche in a small bowl. Add lemon zest and fresh squeezed lemon juice, about a 1/2 teaspoon at a time, tasting as you go for your own personal lemon-intensity preference. This can be done an hour or so in advance and kept in the refrigerator.
3. Time to assemble your tartine! First, spread a thin layer of the lemon creme fraiche on the toast.
4. Layer the smoked salmon evenly on top of the toast, and top with a drizzle of the remaining creme fraiche.
5. Finally, top with the pickled red onion, fennel fronds, and fresh cracked pepper. Note: Pepper is missing from photograph due to impatience and hunger.

tartine, salmon, bread, crueme fraueeche, fresh squeezed lemon juice, lemon zest, cracked pepper, red onions, apple cider vinegar, sugar, kosher salt, red onion

Taken from food52.com/recipes/37562-smoked-salmon-tartine-with-lemon-creme-fraiche (may not work)