Aqua Fresca Smoked Salmon Crostini

These vibrant crostini are a celebration of fresh, clean flavors, featuring a creamy, tangy base and delicate smoked salmon. The bright lemon zest and fresh dill cut through the richness, creating a perfect bite-sized appetizer that is both elegant and refreshing.

Seafood

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons extra virgin olive oil
oz cold
smoked salmon, thinly sliced
oz crème fraîche (or full
fat cream cheese, softened)
tablespoon fresh lemon juice
teaspoon lemon zest
tablespoons fresh dill, finely chopped, plus extra for garnish
1/4 teaspoon sea salt
Pinch of freshly ground black pepper
Optional: Capers or thinly sliced red onion for garnish

Method

Preheat oven to 350°F (175°C). Brush both sides of the baguette slices with olive oil and toast on a baking sheet for 8 minutes
minutes, or until lightly golden and crisp. Let cool completely.
In a small bowl, combine the crème fraîche, lemon juice, lemon zest, chopped dill, sea salt, and black pepper. Mix until well combined and smooth.
Spread a generous layer of the dill
lemon crème fraîche mixture onto each cooled crostini.
Top each crostini with a small, artfully folded piece of smoked salmon.
Garnish with a small sprig of fresh dill and a few capers or a tiny sliver of red onion, if desired, and serve immediately.

Chef's Tip & Pairing

For a perfect pairing that complements the fresh, bright flavors, serve these crostini with a crisp, dry white wine such as a Sancerre or a New Zealand Sauvignon Blanc. To ensure the crème fraîche is perfectly spreadable, make sure it is chilled but not rock-hard before mixing.

From the Tini Crostini Collection