Smoked Salmon Toast with Red Onion & Herbs

Brunch with mom! This delicious smoked salmon toast with red onion and herbs. 

INGREDIENTS:

FOR THE PICKLED ONION: Or I store by mine :)

½ cup cider vinegar
1 tablespoon honey
1 teaspoon coriander seeds
1 teaspoon kosher salt
1 small red onion, thinly sliced

FOR THE LEMON CRÈME FRAÎCHE:

½ cup crème fraîche
1 lemon, grated zest and 1 tablespoon juice
Salt and freshly cracked pepper

FOR THE TOAST:

Good-quality crusty bread @aurora

Extra-virgin olive oil, for drizzling
1 package smoked salmon
2 cucumbers, sliced into ¼-inch-thick
1½ tablespoons capers
1 small handful fresh dill, torn
1 small handful fresh mint, torn
Chive blossom flowers
Freshly cracked pepper
Lemon wedges, for serving 

Method

Make the pickled onion: In a small saucepan, bring the vinegar, honey, coriander seeds, and salt to a boil. Place the onions in a nonreactive bowl. Slowly pour the hot liquid over the onions and cool to room temperature. Refrigerate until ready to use. Stored in a well-sealed container, onions will keep in the refrigerator for up to two weeks.

Make the lemon crème fraîche: Whisk together the crème fraîche and lemon zest and juice. Season with salt and pepper.

Make the toast: Preheat the grill over medium-high heat to about 400ºF.  Lightly drizzle both sides of the bread with oil. Grill until lightly charred, 2 to 3 minutes per side. Top with the lemon crème fraîche, smoked salmon, cucumbers, capers, and a few pickled red onions.Scatter with fresh herbs, chive blossom flowers, and a few grinds of pepper.