Appetizer: Canada – Northwest Territories (Northern Canada) – Smoked Arctic Char Crostini

Serving Size: 6

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 1 small baguette, about 12 oz (340 g), sliced into 12–16 1/2-inch (1.25 cm) slices  
- 2 tbsp (30 ml) olive oil, for brushing
- 6 oz (170 g) cream cheese, softened
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) lemon zest
- 2 tbsp (8 g) fresh chives, finely chopped
- 2 tbsp (4 g) fresh dill, finely chopped, plus extra sprigs for garnish
- 8 oz (225 g) smoked Arctic char, flaked (usable weight)
- 2 tbsp (30 g) capers, drained
- 1/4 small red onion, very thinly sliced (about 1 oz / 30 g)
- 1/4 tsp (1 g) coarse black pepper, plus more to taste
- 1/4 tsp (1.5 g) fine sea salt, plus more to taste
- 1 tsp (5 g) fresh spruce tips, minced (optional; for a Northern aromatic accent)
- Lemon wedges, for serving
- Optional: smoked sea salt or extra-virgin olive oil for finishing

Instructions

Short Description:
Crisp crostini topped with traditionally smoked Arctic char, a lemon-dill cream cheese spread, and local herb garnishes for a bright Northern-Canadian starter. Simple, shareable, and built to highlight the flavor of locally smoked fish.

Regional Notes:
This version uses Arctic char smoked using traditional Northern techniques and pairs it with locally common herbs (fresh dill and chives) and optional spruce tips to reflect Northwest Territories flavors. Unlike generic smoked-fish crostini, the emphasis here is on modest, bright accompaniments that let the smoked char remain the star.

1. Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet, brush both sides lightly with 2 tbsp (30 ml) olive oil, and toast in the oven until golden and crisp, 6–8 minutes, flipping halfway. Remove and let cool slightly.
2. In a medium bowl, combine 6 oz (170 g) softened cream cheese, 1 tbsp (15 ml) lemon juice, 1 tsp (2 g) lemon zest, 2 tbsp (8 g) chopped chives, 2 tbsp (4 g) chopped dill, 1/4 tsp (1.5 g) salt, and 1/4 tsp (1 g) black pepper. Mix until smooth and evenly flavored; taste and adjust seasoning.
3. Flake 8 oz (225 g) smoked Arctic char into bite-sized pieces, keeping some slightly larger flakes for visual interest. If the char has large bones, remove them carefully.
4. Spread about 1–1 1/2 tbsp of the lemon-dill cream cheese onto each toasted crostini.
5. Top each spread crostini with a few pieces of flaked smoked Arctic char, a few capers, and a thin sliver of red onion. If using, add a small pinch of minced spruce tips to 4–6 crostini to showcase the local flavor.
6. Garnish with a small sprig of fresh dill or a sprinkle of chopped chives, a light grind of black pepper, and a tiny dusting of smoked sea salt or a quick drizzle of extra-virgin olive oil if desired.
7. Arrange on a platter with lemon wedges and serve immediately so the crostini remain crisp.