PREHEAT oven to 450°F. ARRANGE bread on a rimmed baking sheet, and DRIZZLE with oil. BAKE until golden brown and crisp around the edges, about 6-8 minutes. TRANSFER toasts to a plate or platter.
Lightly BEAT eggs and 1 tsp. salt in a medium bowl until blended. HEAT butter in a large nonstick skillet over medium heat. Once butter is foaming, ADD eggs and COOK, stirring occasionally, until some large curds begin to form but eggs are still wet, about 2-3 minutes. MIX in crème fraîche, SEASON with remaining salt and pepper and CONTINUE to cook, stirring occasionally, until eggs are barely set, about 1 minute longer.
DIVIDE egg mixture among toasts. Gently FLAKE apart salmon and ARRANGE over eggs. TOP with dill, capers and onion. SERVE with lemon wedges alongside.
Hot smoked salmon is typically found in the refrigerated section of the grocery store that features other types of cold smoked salmon and lox.