Scottish Smoked Salmon

Cut crostini style slices out of the baguette on a bias. Brush one side with olive oil and season with salt and cracked black pepper. Toast 'til golden brown under a broiler. Spread a scant (1/4 t.)amount of creme fraiche on each and add an arugula leaf. Cut salmon into pieces aprox. 1" x 2" twist and roll into shape and place on crostini. Drizzel fine lemon olive oil on salmon--not too much. Garnish with capers and very thinly sliced red onion. Place on platter and garnish with additioanl chiffonade of arugula.