Ingredients:

  • 1 baguette, sliced into 1/2-inch thick rounds (about 12-16 slices)
  • 2 tablespoons olive oil (30 ml)
  • Pinch of sea salt
  • Freshly ground black pepper to taste
  • 4 ounces crème fraîche (115g)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 teaspoon lemon zest
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • Pinch of white pepper
  • 4 ounces smoked salmon, thinly sliced (115g)
  • 2 tablespoons fresh dill, chopped (30 ml, loosely packed)
  • Optional: Capers for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). Brush baguette slices with olive oil. Season with salt and pepper.
  2. Arrange baguette slices on a baking sheet and bake until lightly golden and crisp, about 5-7 minutes.
  3. In a small bowl, whisk together crème fraîche, lemon juice, lemon zest, garlic powder, salt, and white pepper until smooth.
  4. Spread a generous spoonful of lemon crème fraîche onto each toasted crostini.
  5. Top each crostini with a slice of smoked salmon and a sprinkle of fresh dill. Garnish with capers, if desired.
  6. Serve immediately for the best texture.