Sockeye Salmon Crostini

• 1 (6-ounce) fresh or frozen sustainable sockeye salmon fillet (such as Alaskan)
• 1/4 teaspoon freshly ground black pepper, divided
• 2 tablespoons finely chopped shallots
• 1 tablespoon chopped drained capers
• 3 tablespoons creme fraiche
• 1/4 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 12 (1/2-ounce) slices diagonally cut French bread baguette, toasted
• 12 small dill sprigs

1. Preheat broiler to high.
2. Place fillet on a foil-lined baking sheet; sprinkle fillet evenly with pepper. Broil 6 minutes or until desired degree of doneness. Cool 2 minutes; flake fillet.
3. Combine shallots and next 4 ingredients (through lemon juice) in a small bowl, stirring well. Place 2 toasted baguette slices on each of 6 small plates. Divide salmon evenly among baguette slices; top each crostini with 1 teaspoon creme fraiche mixture and 1 dill sprig.

fillet, freshly ground black pepper, shallots, capers, creme fraiche, lemon rind, lemon juice, bread baguette, dill

Taken from www.myrecipes.com/recipe/sockeye-salmon-crostini (may not work)