Ingredients:

  • 1 French Baguette, thinly sliced into 1/2 inch rounds
  • 3 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Garlic Powder
  • 1/4 cup Crème Fraîche
  • 1 tbsp Fresh Dill, finely minced
  • 1 Lemon, zested and juiced
  • 1/4 tsp Cracked Black Pepper
  • 8 oz Cold Smoked Salmon, lox-style
  • 2 tbsp Non-pareil Capers, drained
  • 1 small Red Onion, paper-thinly sliced
  • Fresh Dill sprigs for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). Arrange baguette slices on a large baking sheet.
  2. Whisk together the extra virgin olive oil and garlic powder. Using a pastry brush, lightly coat both sides of each baguette slice.
  3. Roast the slices for 5–7 minutes until the edges are golden brown and the centers are firm. Remove from oven and let cool completely to maintain crispness.
  4. In a small mixing bowl, whip the crème fraîche until light and airy. Fold in the minced dill, lemon zest, and cracked black pepper. Add the lemon juice at the end to prevent the mixture from breaking.
  5. Place a dollop or pipe a swirl of the cream mixture onto each cooled crostini. Top with a ribbon of smoked salmon folded into a rosette shape.
  6. Garnish each canape with capers, a sliver of red onion, and a small sprig of fresh dill. Serve immediately.