National Salmon Day Smoked Salmon Crostini

This crostini is a sophisticated tribute to the sea, combining the rich, smoky flavor of salmon with the bright, herbaceous notes of dill and capers. The creamy, tangy base of whipped cream cheese provides a perfect counterpoint to the crisp baguette, making for an elegant and refreshing appetizer.

Seafood

Ingredients

1 baguette, thinly sliced and toasted
4 ounces cream cheese, softened
2 tablespoons fresh dill, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
4 ounces premium smoked salmon, thinly sliced
2 tablespoons capers, drained
Fresh lemon zest for garnish

Method

Preheat oven to 375°F (190°C). Arrange thinly sliced baguette on a baking sheet and toast for 5-7 minutes minutes until lightly golden and crisp. Let cool completely.
In a small bowl, combine the softened cream cheese, chopped fresh dill, fresh lemon juice, and freshly ground black pepper. Mix thoroughly until the mixture is smooth and well combined.
Generously spread the prepared dill cream cheese mixture onto each cooled, toasted baguette slice, ensuring even coverage.
Delicately arrange thin, elegant slices of premium smoked salmon on top of the cream cheese layer on each crostini.
Garnish each crostini with a sprinkle of drained capers and a delicate touch of fresh lemon zest for added flavor and visual appeal.
Serve the National Salmon Day Smoked Salmon Crostini immediately for optimal freshness, or chill for up to 30 minutes before serving.

Chef's Tip & Pairing

For an extra creamy and light spread, whip the cream cheese mixture with a hand mixer until it is fluffy. Pair this delicate appetizer with a crisp, dry white wine like Sauvignon Blanc or a light, unoaked Chardonnay.

From the Tini Crostini Collection