Smoked Salmon Crostini

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1/2 cup chopped fennel bulb

1/4 cup chopped green onions

1 tablespoon extravirgin olive oil

2 teaspoons chopped fresh dill

1 teaspoon grated lemon rind

1 1/2 tablespoons fresh lemon juice

1 teaspoon freshly ground black pepper

3/4 pound cold-smoked salmon, cut into thin strips

48 (1/2-inch-thick) slices French bread baguette, toasted (about 1 1/2 pounds)

1/2 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)

Fresh dill sprigs (optional)

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