Ingredients:

  • 1 baguette, sliced into 1/2-inch rounds (approx. 15 slices)
  • 2 tablespoons olive oil (30 ml)
  • Pinch of sea salt
  • 8 ounces cream cheese, softened (225g)
  • 2 tablespoons fresh dill, finely chopped (30 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 tablespoon sour cream or crème fraîche (15 ml)
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces smoked salmon, thinly sliced (115g)
  • 1 lemon, zested
  • Fresh dill sprigs, for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Brush baguette slices with olive oil, sprinkle with salt, and arrange on a baking sheet.
  2. Bake for 8-10 minutes, or until golden brown and crisp. Let cool slightly.
  3. In a small bowl, combine softened cream cheese, chopped dill, lemon juice, sour cream/crème fraîche, and pepper. Mix well until smooth and creamy.
  4. Spread a generous amount of dill cream cheese on each toasted baguette slice.
  5. Arrange thinly sliced smoked salmon on top of the cream cheese.
  6. Sprinkle with lemon zest and garnish with fresh dill sprigs (if using). Serve immediately.