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Bread: If you start with a baguette, cut it into 1/4 inch slices.
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Spread the slices over a half sheet pan or cookie sheet.
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Salmon: Skin and debone the salmon if need be.
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Slice the salmon across the fillet (top to bottom) to get a long square strip.
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The width of the slice should be equal to the thickness of the salmon.
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We want a nice square piece of fish.
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Next, slice off 1/4 thick pieces until you reach the thinner belly portion of the fillet.
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Here you have to work a little to cut the squares the same shape as the rest, but it can be done.
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Dont give up!
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Salmon belly is fattier and tastier than any other part of the fillet.
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Cut as many pieces as you have crostini.
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Cream Cheese: In your food processor, mix the cream cheese, onion, pepper and 3 tablespoons of the capers.
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Puree until smooth.
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Add salt to taste.
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Load the cream cheese mix into a pastry bag with an 1/8 tip or a 1-quart Ziploc with one of the lower corners snipped off to 1/8.
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(Note: I own a lot of kitchen gadgets, but I always use zip top bags for piping.)
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Assembly: On each crostini, center one piece of fish.
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Pipe a dab of the cream cheese mix on top of the fish.
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Not too much, let the edges of the fish show.
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Youre looking for a pyramid of bread, fish, cream cheese, and garnish.
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Add 2-3 capers to each as the garnish or substitute small sprigs of dill weed, parsley, or cilantro.
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Capers can go on before the broiler, dill, parsley or cilantro after.
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Cooking: Set your broiler to high.
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Once its hot, place the sheet pan under the broiler for 4-6 minutes.
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You have to watch it.
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You want the edges of the crostini browned, the exposed edge of the fish cooked and the cream cheese starting to spread.
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Garnish and serve hot.
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Optional: Add red pepper flakes to the cream cheese mix.
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Notes: Sockeye works well because the fillets are about 5/8 thick, resulting in a 5/8 square by 1/4 thick piece of fish.
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If you use Chinook (King) salmon, go for larger bread and it might be a 3-bite appetizer.
