Ingredients:

  • 1 slender French baguette, sliced into 24 1/2-inch rounds
  • 60ml extra virgin olive oil
  • 5g flaky sea salt
  • 225g full-fat cream cheese, softened
  • 15g fresh dill, finely minced
  • 5ml caper brine
  • 2g freshly cracked black pepper
  • 1 organic lemon, zested
  • 200g cold-smoked salmon, cut into thin ribbons
  • 30g non-pareil capers, drained
  • 1/4 red onion, paper-thinly sliced
  • 5g fresh dill sprigs for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Slice the baguette on a sharp bias to create 24 1/2-inch rounds. Lay the slices on a large rimmed baking sheet.
  3. Using a silicone pastry brush, coat both sides of each bread slice generously with olive oil and sprinkle with sea salt. This creates the lipid barrier to prevent sogginess.
  4. Bake for 8-10 minutes until the bread reaches a deep mahogany-gold color and is crisp to the touch. Remove and let cool completely.
  5. In a small mixing bowl, combine softened cream cheese, minced dill, caper brine, black pepper, and lemon zest. Whisk until light and aerated.
  6. Soak the thin red onion slices in ice water for 10 minutes to remove the harsh bite, then pat dry.
  7. Spread a generous teaspoon of the herbed cream onto each cooled crostini. Top with a folded ribbon of smoked salmon, a few capers, one or two red onion slices, and a small sprig of fresh dill.