Instructions
- Prepare the Pickled Onions: Combine Red Onion, Apple Cider Vinegar, Sugar, and Salt in a small bowl. Let sit for at least 15 minutes.
- Toast the Sourdough Bread to your desired level of crispness.
- Spread the Crème Fraîche evenly over the toasted Bread.
- Top with the Alaska Smoked Salmon.
- Drain the Pickled Onions and arrange them over the Salmon.
- Garnish with Microgreens, Flaky Sea Salt, and Black Pepper.
