Creamy Salmon Toastie Bites

In a food processor, combine the softened cream cheese, mayonnaise, lemon juice, chopped dill, and green onions. Process until smooth. Add the drained and flaked Pink Pride Wild Alaska Pink Salmon. Pulse until the mixture is well combined but still has some texture. You can process it longer if you prefer a smoother mousse. Season with salt and pepper to taste and blend briefly to mix.

Preheat your oven to 375°F. Slice the baguette into 1/2-inch thick rounds. Arrange the baguette slices on a baking sheet and lightly brush or spray both sides with olive oil. Toast in the oven for about 5-7 minutes, or until the slices are golden and crispy. Remove from the oven and let cool slightly.

Transfer the creamy salmon mousse to a piping bag fitted with a star or round tip. Pipe the mousse onto the toasted baguette slices.

Garnish and Serve: Garnish each mousse-topped baguette slice with fresh dill sprigs, capers, lemon zest, and optional cucumber or cherry tomato slices. Arrange the toasties on a serving platter and serve immediately.