Smoked Salmon Crostini

These smoked salmon crostini are simple to make, but complex in taste and texture. Quick and impressive appetizer in less than 30 minutes! If you’ve been reading my blog for a bit, you know how much I adore smoked salmon. Seriously, type in smoked salmon in the search box up on top, and see for yourself. I love it because 1. it’s simply delicious! 2. They add a fancy touch to just about any dish.

Smoked Salmon Crostini

  • For tomato/red onion relish:
  • 2 medium tomato, chopped
  • ½ red onion, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

For cream cheese filling:
  • 8oz (230gr) cream cheese, softened
  • 2 tablespoons lemon juice
  • 1 tablespoon capers, finely minced
  • 1 teaspoon dill paste (or chopped fresh dill)

For crostini:
  • 1 white baguette
  • Olive oil
  • 10oz (300gr) cold-smoked salmon, thinly sliced

  • To make tomato relish, in a medium bowl, mix together chopped tomatoes, chopped red onion, salt and pepper. Let stand for at least 15 minutes to marinate.
  • To make filling, in a separate bowl, combine cream cheese, lemon juice, capers and dill paste and mix until well combined.
  • To prepare the toasts, slice the baguette into thin slices and drizzle with olive oil.
  • Warm up a large skillet and toast the bread slices on each side until nice and toasty, about 2 minutes on each side.
  • To assemble, spread the cream cheese filling on toasts, and then top with tomato relish and smoked salmon. OR you can serve toasts, tomato relish, cream cheese filling and smoked salmon separately on a platter.