Caper-Lemon Butter Tartines
Ingredients
Directions
Ingredients
3 tbsp
olive oil
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¼ c
nonpareil capers in brine, drained
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4 tbsp
unsalted butter, at room temperature
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1 tsp
lemon zest
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4
thick slices of sourdough bread
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4 oz
sliced lox
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2
radishes, sliced paper-thin
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freshly ground black pepper, to taste
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2 tsp
fresh dill
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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

  1. 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.
  2. Finely chop remaining 2 tablespoons of capers and use a fork to mash in with butter and lemon zest.
  3. Meanwhile, lightly toast sourdough.
  4. 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.

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