Ingredients:

  • 12 slices of French baguette, 1/2-inch thick (about 300g)
  • 3 tablespoons unsalted butter, melted (about 42g)
  • 8 ounces cream cheese, softened (about 225g)
  • 2 tablespoons sour cream (about 30g)
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 8 ounces smoked salmon, sliced (about 225g)
  • 1 tablespoon capers, drained
  • Fresh dill sprigs, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Brush each baguette slice with melted butter on both sides and arrange on a baking sheet.
  3. Bake in the oven for 8-10 minutes until golden and crispy, flipping halfway through.
  4. In a bowl, combine cream cheese, sour cream, and dill. Mix until smooth and well incorporated.
  5. Spread a generous amount of the topping on each toasted baguette slice and layer smoked salmon on top.
  6. Top with a few capers and a sprig of dill.
  7. Arrange canapés on a platter and serve with lemon wedges on the side.