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.

Seafood

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

Method

Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
minutes, or until golden and crisp. Let cool completely.
In a small bowl, combine the softened cream cheese, chopped dill, whole grain mustard, lemon juice, and black pepper. Mix until smooth and well combined.
Spread a generous layer of the dill
mustard cream cheese mixture onto each cooled crostini.
Top each crostini with a small, artfully folded slice of smoked salmon.
Garnish 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.

From the Tini Crostini Collection