Salmon Crostini

½ cup crème fraiche
½ cup cream cheese, at room temperature
1 Tbsp finely chopped fresh dill, plus more for garnish
1 Tbsp chopped fresh chives
1 Tbsp chopped lemon zest
Salt & white pepper
6 large slices Norwegian smoked salmon
French bread baguette 
Olive oil
Capers, caviar, or sour cream (optional)

1.Combine crème fraiche, cream cheese, dill, chives, and lemon zest; mix well.  
Season to taste with salt and pepper.  Place the slices of salmon on a sheet of 
plastic wrap and spread some of the cheese mixture evenly over each slice.  Roll up 
the salmon, beginning with the small end, jelly roll style, and press to close.  Wrap 
each roll in plastic wrap and refrigerate until ready to use.  About 30 minutes 
before serving, place the rolls in the freezer to make slicing easier.

2.Preheat oven to 400ºF.  Slice the baguette into ¼ to ½ inch slices on the bias.  
Brush or spray olive oil on both sides of slices and place on a cookie sheet.  
Bake until lightly browned, about 6 to 10 minutes.

3.Remove salmon rolls from the freezer and slice into ½ inch slices 
(removing the plastic wrap after cutting will help the roll hold together).  
Place the salmon on the toasted bread.  Top with caviar, capers, sour cream, 
or dill sprigs if desired.