Place the salmon in a pot, add cold water to cover plus 1 teaspoon of salt, cover the pot, and bring to boil. As soon as it comes to a boil, turn off the heat and leave it in the covered pot for 10 minutes. Remove from the liquid and cool completely. Use your fingers to flake it into small chunks.
Place the cream cheese, scallions, lemon juice, lemon zest and salmon in a bowl. Stir to combine everything well, until fairly smooth. Season with salt and pepper.
Serve the spread in a small bowl, surrounded by crostini and/or endive leaves.
To make basic crostini:
1 baguette, sliced 1/3-inch thick (about 20 slices)
1/4 cup olive oil
Kosher salt to taste1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
2. Brush each of the baguette slices with the olive oil and place them side by side on the baking sheet. Sprinkle lightly with salt.
4. Bake for about 5 minutes until the edges are lightly brown. Remember that they will harden as they cool, so take them out before they get too crisp.