Smoked Salmon Canapes

Ingredients

• 6 ounces Vital Choice hot-smoked wild Alaskan sockeye salmon (traditional or peppered)
• 16 slices French bread (about ¼-inch thick, cut on the bias)
• 3 tablespoons organic extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• 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 squeezed lemon juice, to taste

Instructions

1. Preheat the oven to 400° F.
2. 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.
3. 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.
4. 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.