Saturday, December 10, 2011
Oven Toasts with Salmon Gravlax, Creme Fraiche, Capers and Red Onion
Oven toasted slices of a rye baguette, if you can get it, otherwise use sourdough or farm house white, at 325* for 20 minutes, turning after 10 minutes. Be sure to brush with a good amount of olive oil.
When they're ready, apply a little creme fraiche and capers. Then lay some thinly sliced gravlax on, and garnish with thinly sliced red onion. Now drizzle a little hot sweet mustard all over, and season with sea salt and freshly ground black pepper. Yum!