Smoked Salmon Canapés on Freeze-Dried Orange "Crackers"

 Ingredients (makes ~12 canapés):

• 12 freeze-dried orange slices (thin and round, intact slices work best)
• 3–4 oz smoked salmon, sliced into bite-sized pieces
• ¼ cup crème fraîche (or Greek yogurt for a lighter option)
• 2 tbsp pickled red onions, thinly sliced
• 1 tbsp capers, drained
• Fresh dill or microgreens, for garnish (optional)
• Cracked black pepper, to taste

🍴 Instructions:

1. Lay out the freeze-dried orange slices carefully on a serving platter. Handle gently so they don't crack.
2. Top each slice with a small dollop of crème fraîche (about ½ tsp).
3. Layer a piece of smoked salmon on top of the crème fraîche.
4. Add a few capers and a couple of strands of pickled red onion.
5. Finish with a sprig of fresh dill or microgreens and a crack of black pepper.
6. Serve immediately to keep the orange base crisp.

• Avoid sogginess: Assemble just before serving to preserve the crunch of the orange slices.
• Flavor balance: The tartness of the orange enhances the smoky, creamy, and salty toppings beautifully.
• Customize: Add a touch of lemon zest or swap in whipped goat cheese for a tangier bite.