These delicious appetizers star our recipe for House-Smoked Gravlax Salmon, but you can also use your favorite pre-smoked salmon. 

Preparation

Heat oven to 300°F.

Slice baguette on a slight bias, making slices approximately ¼-inch thick. Lay flat on a lined baking sheet, then drizzle with olive oil and season with salt.

Bake for 20-30 minutes, checking every 10 minutes until golden brown. Ensure even browning by turning the pan around halfway through. When bread is cool to the touch, remove crostini from pan and lay on paper towels to absorb any excess oil.

Mix together cream cheese, capers and chopped dill until well incorporated. Spread mixture onto cool crostini, top with gravlax and garnish with small sprigs of dill.