Smoked Salmon with Dill Cream Cheese Crostini
Smoked Salmon with Dill Cream Cheese Crostini is a sophisticated yet simple appetizer that blends smoky, creamy, and fresh flavors. Perfect for any event, this Elegant Bite-Sized Appetizer is a must-try.
Ingredients
For the Crostini:
- 30 slices artisan baguette or French stick 0.5 cm thick, cut diagonally
- 3 tbsp 45ml extra virgin olive oil
- Pinch of kosher salt
- 1 garlic clove halved
For the Topping:
- 250 g 8 oz spreadable cream cheese (or crème fraîche)
- 2 tsp lemon zest
- 2 tbsp 30ml lemon juice
- ½ tsp kosher salt
- ½ tsp black pepper
- ⅓ cup 20g fresh dill, finely chopped
- 500 g 1 lb smoked salmon, cut into strips
- 75 g 2.5 oz baby capers
- 30 small sprigs fresh dill for garnish
Instructions
Toast the Bread
- I preheat the oven to 160°C (320°F). I brush both sides of 30 baguette slices with 3 tbsp olive oil, sprinkle with a pinch of salt, and bake on a baking sheet for 5 minutes. I rub one side with a halved garlic clove, then bake for 5 more minutes until crisp. I let them cool.
Prepare the Dill Cream Cheese
- In a small bowl, I mix 250g cream cheese, 2 tsp lemon zest, 2 tbsp lemon juice, ½ tsp salt, ½ tsp black pepper, and ⅓ cup chopped dill until smooth for Elegant Bite-Sized Appetizer.
Assemble the Crostini
- I spread the dill cream cheese mixture evenly over the cooled crostini. I top each with a strip of 500g smoked salmon, a few baby capers, and a small sprig of dill.
Serve Immediately
- I arrange Smoked Salmon with Dill Cream Cheese Crostini on a platter and serve fresh to enjoy the vibrant flavors.