Smoked salmon and black garlic canapes

Preparation: 30 minutes | Portions: 24 canapes

Ingredients :

1 baguette

60 ml olive oil

Black garlic powder

Salt and pepper

120 g smoked salmon

1 bulb of Quebec black garlic

100 g cream cheese

1 small red onion

24 capers

24 small bunches of dill

Preparation :

Preheat the oven to 325 ° C.

Cut the baguette into 5 mm to 1 cm slices.

Place the slices on a baking sheet on parchment paper.

Put some of the olive oil in a tablespoon, then spread the oil over the croutons. Repeat until the 60 ml are distributed, about 4 tablespoons.

Add a little black garlic powder, salt and pepper to the croutons, then put in the oven at 325 ° C for 5 to 7 minutes, until they are slightly colored.

Cut the smoked salmon into pieces of about 5 cm.

Cut the black garlic into thin slices.

Cut the red onion into fine 2 cm long pieces.

Just before serving, place a little cream cheese on the croutons, then add the smoked salmon, dill, red onion, black garlic and caper.