Smoked Salmon Crostini

1 Baguette, sliced

6 oz Smoked Salmon, cut into small cubes

8 oz Whipped Cream Cheese, low fat

1 tablespoon Cream Fraiche, or sour cream

Zest and Juice of 1 Lemon

2 garlic cloves, finely chopped

1/2 jalapeno, seeded and chopped

1/8 cup Red Onion, finely chopped

2 tablespoons Capers

1/2 cup Flat Leaf Italian Parsley, chopped

2 tablespoons Extra Virgin Olive Oil

Salt and Pepper to taste

To make crostini, preheat your oven to 400 degrees F. Place sliced baguette on a baking sheet, drizzle with olive oil, salt and pepper. Bake for about 8 minutes, until bread is golden brown. Let it cool.



Meanwhile, to make salmon dip: mix well whipped cream cheese, cream fraiche, zest and juice of a lemon, season with fresh cracked pepper and a little salt. Add smoked salmon, garlic, jalapeno, red onion, capers, and parsley.

*Before adding anymore salt and pepper, make sure to taste it first, since capers and salmon are salty on their own.

To serve it: Place smoked salmon mixture over cooled off crostini or on the side.