Ingredients:

  • 1 large French Baguette (approx. 9 oz / 255g)
  • 3 tbsp Extra Virgin Olive Oil
  • 1 clove Garlic, peeled
  • 8 oz Full-fat Cream Cheese, softened
  • 1 tbsp Fresh Dill, finely minced
  • 1 tsp Lemon Zest, micro-planed
  • 0.5 tsp Cracked Black Pepper
  • 8 oz Cold-Smoked Salmon, thinly sliced
  • 2 tbsp Non-pareil Capers, drained
  • 0.5 small Red Onion, paper-thin slivers
  • 1 tbsp Fresh Micro-greens or additional Dill for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the baguette on a sharp bias into 1/2-inch thick rounds.
  2. Brush both sides of the bread rounds lightly with olive oil and arrange on a large baking sheet.
  3. Bake for 5–6 minutes until the edges are golden and the center is rigid. Immediately rub the top of each hot slice with the raw garlic clove.
  4. In a small mixing bowl, combine the softened cream cheese, minced dill, lemon zest, and black pepper. Whisk or beat until the mixture becomes light and aerated.
  5. Spread a generous teaspoon of the herb mixture onto each cooled crostini to create a moisture barrier.
  6. Drape a ribbon of smoked salmon over the cheese, folding for height. Top with red onion slivers, capers, and micro-greens.