Caper-Lemon Butter Tartines
Ingredients
Directions
Ingredients
3 tbsp
olive oil
¼ c
nonpareil capers in brine, drained
4 tbsp
unsalted butter, at room temperature
1 tsp
lemon zest
4
thick slices of sourdough bread
4 oz
sliced lox
2
radishes, sliced paper-thin
freshly ground black pepper, to taste
2 tsp
fresh dill
Caper-Lemon Butter Tartines
Good for brunch, lunch, snacks, or apps, these get a double dose of caper-y goodness: a compound butter to glue the salmon to the bread, and a crunchy fried-caper topping.
4 servings
- Heat oil in a small (8-inch) skillet, and fry 2 tablespoons of the capers until crispy and brown, about 30 seconds. Use a skimmer to transfer to paper towels.
- Finely chop remaining 2 tablespoons of capers and use a fork to mash in with butter and lemon zest.
- Meanwhile, lightly toast sourdough.
- Spread caper-lemon butter on toast, and then divide salmon and radish slices among them. Give a few grinds of pepper, and sprinkle dill and fried capers on top. Halve crosswise, if serving as a smaller course.
Layla Schlack
Layla Schlack is an editor at Wine Enthusiast who also writes about home in her TinyLetter, Yellow78.