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Recipe: Smoked Salmon Crisps from DBGB

Daniel Boulud reimagines a bagel with smoked salmon as an elegant canapé.

Finish these crisps with an everything-bagel-inspired seasoning. Photograph by Scott Suchman

Both fresh and smoked salmon go into Daniel Boulud’s dinner-party-worthy appetizer, which is seasoned like an everything bagel.

Makes 15 crisps

1 baguette

¼ pound fresh salmon, finely chopped

¾ pound smoked salmon, finely chopped

½ small red onion, small-diced

1 tablespoon capers, chopped

6 sprigs dill, roughly chopped

2 tablespoons olive oil

2 tablespoons poppyseeds

2 tablespoons white sesame seeds

2 tablespoons dried minced garlic

2 tablespoons dried minced onion

1 tablespoon caraway seeds

¼ cup creme fraiche

Preheat the oven to 350 degrees.

Slice the baguette into pieces about ¼ inch thick. Arrange the baguette on a greased sheet pan and toast until crispy and slightly golden brown, about 5 to 10 minutes. Set aside to cool.

Using a large spoon and a medium bowl, stir together the fresh salmon, smoked salmon, red onion, capers, dill, and olive oil. The mixture should be chunky but well-combined. Season to taste with salt. Set up a larger bowl of ice and place the bowl of salmon mixture into it to keep it cold.

In a small bowl, combine the poppyseeds, sesame seeds, dried garlic, dried onion, and caraway seeds and stir until they are well-mixed.

Arrange the baguette slices onto a serving platter. With a small spoon, top each slice of bread with the salmon mixture. Just before serving, add a small dollop of creme fraiche on top of the salmon. Sprinkle with the seasoning mixture and serve immediately.