Ingredients:

  • 1 baguette, sliced into 1/2-inch thick rounds (about 12 slices)
  • 2 tablespoons olive oil
  • Pinch of sea salt
  • 1/2 cup crème fraîche
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon capers, drained and roughly chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1/4 teaspoon black pepper
  • 4 ounces smoked salmon, thinly sliced
  • Fresh dill sprigs, for garnish (optional)
  • Lemon wedges, for serving (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil. Sprinkle with salt. Arrange on a baking sheet in a single layer. Bake until golden brown and crisp, about 5-10 minutes, flipping halfway through. Let cool slightly.
  2. In a small bowl, combine crème fraîche, lemon juice, chopped capers, chopped dill, and black pepper. Mix well.
  3. Spread a generous spoonful of the crème fraîche mixture on each toasted crostini.
  4. Top each crostini with a slice of smoked salmon, folding it slightly if necessary.
  5. Garnish with a small sprig of fresh dill. Serve immediately with lemon wedges, if desired.