Preheat oven broiler.
Place bread slices on a broiler-safe baking sheet pan covered with non-stick aluminum foil. Drizzle olive oil over the top of each bread slice and then sprinkle with garlic salt.
Broil just until bread slices begin to brown on the edges, about 3 minutes a side (watch closely as this happens fast). Remove from oven and leave on baking sheet to cool.
NOTE: Bread can be toasted 3 hours ahead of using. Cover loosely with foil and leave at room temperature.
Using a flat serving platter, place toasted baguette slices, whole piece of smoked fish, goat cheese, red onion, and capers over the top of each slice.
Put the goat cheese, onions and capers on small plates for easier serving. Allow each guest to make up their own appetizer, as desired. I like to place a couple of sample pieces on the platter.
* Chevre is the French word for goat cheese.
** Use approximately 1/2 ounce of smoked salmon per bruschetta. You can use thinner slices if you prefer less of the smoked salmon flavor.
Chevre Cheese and Smoked Salmon Bruschetta Recipe: https://whatscookingamerica.net/KarenCalanchini/ChevreSmokedSalmonAppetizeri.htm