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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.

Source: www.myrecipes.com