Toasts 16 slices French bread (about ¼-inch thick, cut on the bias) 3 tablespoons organic extra virgin olive oil Salt and black pepper, to taste
Topping 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 Black pepper, to taste Freshly squeezed lemon juice, to taste 6 ounces hot-smoked wild Alaskan sockeye salmon*
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.