Smoked Salmon Crostini
Smoked Salmon Crostini
This smoked salmon crostini recipe is the perfect blend of effortless and upscale. Toasted baguette slices are topped with a bright lemon dill cream cheese spread, tender ribbons of smoked salmon, and a pop of salmon roe for that luxe, festive finish.
Ready in under 20 minutes, it’s the kind of appetizer that makes you look like a holiday hosting pro without breaking a sweat. And if you don’t have salmon roe, capers make a great backup.
Whether you’re entertaining a crowd or treating yourself to something special, this is the bite sized showstopper your table deserves.
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Verlasso Salmon
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Smoked Salmon Crostini
20
minutes7-10 minutes
minutesIngredients
1 small baguette sliced into ½-inch rounds
4 oz cream cheese, softened
4 oz smoked salmon, sliced into bite-size ribbons
Juice of a large lemon
Zest of a large lemon
1 tablespoon fresh dill, finely chopped (plus more for garnish)
Olive oil, for brushing
Pepper to taste
1oz salmon roe (ikura) for topping
Directions
Toast the Bread
Preheat oven to 375°F. Arrange sliced baguette rounds on a baking sheet, brush lightly with olive oil, sprinkle with pepper, and toast for 7–10 minutes, until golden and crisp.
Make the Creamy Spread
In a small bowl, mix the cream cheese with lemon juice, lemon zest, and chopped dill until smooth and flavorful.Assemble the Crostini
Spread a layer of the cream cheese mixture onto each toasted baguette slice.
Top with a ribbon of smoked salmon, folded or curled to add height and texture.Garnish Like a Pro
Add a small spoonful of salmon roe on top of each crostini.
Don’t have salmon roe? Sub in capers and your appetizer will be almost as goodFinish with a sprig of dill or a few microgreens if you’ve got ’em.
Serve & Enjoy
Best served chilled or at room temperature. A fancy holiday snack in under 20 minutes!
