Smoked Trout and Bresaola Tartine – Volpi Foods

Ingredients

• ½ cup water
• ¼ cup white wine vinegar
• 1½ teaspoons kosher salt
• ½ teaspoon yellow mustard seeds
• Pinch crushed red pepper
• Fresh black pepper
• 3 parsley sprigs
• 3 small thyme sprigs
• 1 bay leaf
• ½ medium red onion, thinly sliced through root end
• 8 tablespoons crème fraiche
• Four, ¾-inch thick slices sourdough, lightly toasted
• 12 slices Bresaola
• 4 ounces smoked trout, in large flakes
• A small handful fresh flat-leaf parsley leaves
• A small handful pale green celery leaves