Smoked Salmon & Scotch-Honey Glaze Crostini

A sophisticated appetizer that balances the briny richness of smoked salmon with a sweet and smoky Scotch whisky reduction. The creamy dill-infused cheese spread and crisp crostini provide a perfect textural contrast, making this a truly gourmet bite. The hint of peated Scotch in the glaze elevates this classic combination to a new level of complexity.

Seafood

Ingredients

baguette, sliced into 1/2-inch thick rounds
tbsp olive oil
oz cream cheese, softened
tbsp fresh dill, finely chopped
tsp lemon zest
Pinch of salt and black pepper
oz thinly sliced smoked salmon
tbsp Scotch whisky (e.g., Islay or Highland)
tbsp honey
tsp brown sugar

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp. Set aside to cool.
Prepare the Scotch
Honey Glaze: In a small saucepan, combine the Scotch whisky, honey, and brown sugar. Bring to a simmer over medium heat and cook for 2 minutes
minutes until the mixture reduces and thickens slightly into a glaze. Set aside.
In a small bowl, mix the softened cream cheese, chopped dill, and lemon zest. Season the mixture with a pinch of salt and pepper.
Spread a generous layer of the dill cream cheese mixture onto each cooled crostini. Top with a small, artfully folded piece of smoked salmon.
Drizzle the Scotch
Honey Glaze over the smoked salmon just before serving. Garnish with a tiny sprig of dill or a few capers, if desired.

Chef's Tip & Pairing

For an exceptional pairing, serve this crostini with a small glass of the same Scotch used in the glaze; the complementary smoky and rich notes will enhance the flavor profile of the appetizer.

From the Tini Crostini Collection