SERVES 4
This is the very first version of CRU’s smoked salmon tartine. When Wayne, our photographer, was shooting it for the first time, he couldn’t believe the audacity of crème fraîche, cream cheese, and avocado all jammed onto one slice of buttered toast. Each and every layer is worth it and the pickled onion totally balances out the richness. Great for brunch or a light lunch with a salad, these little open-face sandwiches are as beautiful as they are delicious.
INGREDIENTS
2 avocados
Flake sea salt and freshly ground black pepper
4 thick slices sourdough bread
Softened butter
4 ounces smoked salmon, thinly sliced
Pickled Red Onions (recipe follows)
Fresh dill sprigs
Cut the avocados in half, remove the pits, and with a large spoon, scoop the avocado halves from the peels, keeping each half intact. Slice each half horizontally into 3 pieces. Sprinkle the slices of avocado with salt and pepper.
Lightly toast the sourdough bread. Spread each piece of toast lightly with butter followed by the horseradish crème fraîche. Lay 3 slices of avocado over the cream, followed by the smoked salmon. Top with a few pickled red onions and dill sprigs. Cut each piece of toast into three pieces and serve.
MAKES ABOUT 1½ CUPS
INGREDIENTS
1 red onion
2 cups red wine vinegar
1 cup sugar
2 whole allspice berries
2 star anise pods
2 bay leaves
1 teaspoon kosher salt
Slice the onion into ¼-inch-thick rounds and place in a medium bowl. In a small saucepan, heat the vinegar with the sugar, allspice, star anise, bay leaves, and salt until it reaches a boil. Pour the hot liquid over the sliced onion, cover, and refrigerate for at least 1 hour before serving.