Smoked Salmon Crostini with Crème Fraîche

 


6 oz. smoked salmon

1 baguette, cut into ¼  inch thick slices

2 tbsp extra virgin olive oil

5 oz. Crème Fraîche

1 tsp fresh lemon juice 

¼ tsp salt

¼ cup finely chopped red onion

Capers and dill fronds for garnish


Preheat the oven to 400 F.


Place slices of baguette on a baking sheet in one layer.  Drizzle or brush extra virgin olive oil on each slice of bread.


Bake 8-10 minutes or until the slices are golden brown and crunchy.


Add Crème Fraîche to a bowl and stir in lemon juice. 


Let baguette slices cool when they come out of the oven.  Once cooled, evenly spread crème 

Fraîche mixture on each slice of bread and top with some smoked salmon.


Sprinkle the salmon with salt and red onion. Garnish with capers or dill fronds.  Serve immediately.



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