1/2 Cup chopped fennel bulb
1/4 Cup chopped green onions
1 Tbsp. extra virgin olive oil
2 tsp. chopped fresh dill
1 tsp. grated lemon rind
1 1/2 Tbsp. fresh lemon juice
1 tsp. freshly ground black pepper
3/4 pound cold-smoked salmon, cut into thin strips
48 slices French bread baguette, toasted (about 1 1/2 pounds)
1/2 Cup light garlic-and-herbs spreadable cheese
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.
You can prepare the salmon topping earlier in the day and keep it refrigerated until ready to assemble.
These appetizers look great assembled like canapés; however, for a more informal get-together, you can set the toasts, cheese, and salmon mixture out and invite guests to build their own crostini.