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SeafoodIntermediate20 min
Syttende Mai Smoked Salmon Crostini
This crostini is a celebration of Norway's coastal bounty, featuring the delicate, smoky flavor of cured salmon paired with a bright, herbaceous dill-mustard sauce. The crisp toast and creamy topping create a perfect balance of textures, making it an elegant and festive appetizer for any occasion.
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Ingredients
- •small baguette, sliced into 1/2-inch thick rounds
- •tablespoons olive oil
- •oz smoked salmon (laks), thinly sliced
- •oz cream cheese, softened
- •tablespoons fresh dill, finely chopped
- •tablespoon whole grain mustard
- •teaspoon lemon juice
- •1/4 teaspoon black pepper
- •Fresh dill sprigs and red onion slivers, for garnish
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
- 2minutes, or until golden and crisp. Let cool completely.
- 3In a small bowl, combine the softened cream cheese, chopped dill, whole grain mustard, lemon juice, and black pepper. Mix until smooth and well combined.
- 4Spread a generous layer of the dill
- 5mustard cream cheese mixture onto each cooled crostini.
- 6Top each crostini with a small, artfully folded slice of smoked salmon.
- 7Garnish with a tiny sprig of fresh dill and a few slivers of red onion for color and a slight bite. Serve immediately.
Chef's Tip & Pairing
For an authentic Norwegian touch, use gravlax instead of standard smoked salmon. Pair this appetizer with a crisp, dry white wine like a Sancerre or a traditional Norwegian aquavit.
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