Smoked Salmon Canapés
16 slices French bread (about ¼-inch thick, cut on the bias)
4 ounces cream cheese, brought to room temperature
1 teaspoon small capers, drained and finely chopped
2 teaspoons finely minced red onion
½ teaspoon finely minced fresh dill, plus whole sprigs for garnish
Freshly ground black pepper, to taste
Freshly squeezed lemon juice, to taste
For the Toasts
- Preheat the oven to 400°F. Brush the bread on both sides with olive oil, then season with salt and pepper; place on a baking sheet and cook in the preheated oven until crisp and golden brown, about 10 to 15 minutes. Set aside until needed.
For the Cream Cheese Spread
- Combine the cream cheese, capers, onion and dill in a small mixing bowl; stir to combine. Add black pepper and lemon juice to taste.
To Assemble the Canapés
- Spread each toast with some of the cream cheese spread. Use a fork to flake the salmon into 1-inch chunks. Top each toast with some of the salmon. Garnish each with a sprig of fresh dill, and arrange the toasts attractively on a platter.