Preparation: 30 minutes | Portions: 24 canapes
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 small bunches of dill
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.