Crostini with Smoked Whitefish

• 1 teaspoon poppy seeds
• 1 teaspoon white sesame seeds
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 20 slices baguette, 1/4-inch thick (about 1/2 baguette)
• 1/4 cup extra-virgin olive oil
• 8 ounces smoked whitefish, flaked
• 6 tablespoons creme fraiche
• 2 tablespoons chopped fresh dill
• 20 caperberries, halved

1. Preheat the oven to 350 degrees F.
2. Mix the poppy seeds, sesame seeds, garlic powder, onion powder and salt in a small bowl.
3. Brush the baguette slices on both sides with olive oil and spread out on a rimmed baking sheet.
4. Sprinkle with the seed mixture.
5. Bake until lightly browned and crisp, 8 to 10 minutes.
6. Let cool to room temperature.
7. Meanwhile, with a rubber spatula, mix the flaked whitefish, creme fraiche and dill in a small bowl.
8. Top each crostini with a spoonful of the whitefish salad and garnish with 2 caperberry halves.

poppy seeds, white sesame seeds, garlic, onion powder, kosher salt, baguette, extravirgin olive oil, whitefish, creme fraiche, dill, caperberries

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/crostini-with-smoked-whitefish.html (may not work)