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Whether it’s chunky hot-smoked salmon or silky, thin-sliced lox, salmon tastes really, really good on crackers. The same holds true for tinned fish: mussels, mackerel, mild white anchovies, herring and sardines. Something about the sweet, earthy taste of wheat paired with the briny richness of fish just…works.
Smoked Salmon & Flatbread Crackers
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Pickled onions add zing to each rich bite. Here’s a 5-minute recipe to pickle your own onions: Slice half an onion into thin rings and put in a jar with ½ cup boiling water. Stir in 3 tbsp. white vinegar, 1½ tsp. salt and 1½ tsp. sugar. Let sit at least 30 minutes, then chill; they’ll keep a couple of weeks in the fridge.
Garlic Flatbread Crackers with Smoked Salmon, Pickled Red Onions and Parsley
