The salmon topping can be prepared earlier in the day and refrigerated until ready to assemble. These appetizers can be assembled like canapés; or you can set the toast, cheese, and salmon mixture out and invite guests to build their own crostini.
- 1/2 cup chopped fennel bulb
- 1/4 cup chopped greens onions
- 1 tablespoon extra virgin olive oil
- 2 teaspoons chopped fresh dill
- 1 teaspoon grated lemon rind
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon freshly ground black pepper
- 3/4 pound cold-smoked salmon, cut into thin strips
- 48 (1/2-inch-thick) slices French bread baguette, toasted (about 1 1/2 pounds)
- 1/2 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
- Fresh dill sprigs (optional)
Combine the first 8 ingredients; cover and chill at least 1 hour. Spread each toast slice with 1/2 teaspoon cheese; top each with 1 tablespoon salmon mixture. Garnish with fresh dill sprigs, if desired.
Working with fresh fennel
If you've bought a fennel bulb with the stalks attached, trim them off at the point where they meet the bulb. Set aside the stalks to use in soups and stews, and save the frondlike leaves to use as an herb (as you would use dillweed). Wash the fennel bulb and halve it, cut out the dense core, then cut the bulb as needed.