Smoked Salmon Crostini with Herb Cream Cheese Recipe
This smoked salmon crostini with herb cream cheese will impress your guests while also taking you only a few minutes to make!
It’s an easy and delicious recipe that is perfect for when you’re having a dinner party.
Smoked Salmon Crostini with Herb Cream Cheese
As you’ll see from my other crostini recipes, lots of them have strong, sweet notes. So this dish is ideal if you love your appetizers salty and savory.
Smoked salmon is mouthwatering enough as it is, but with the right additions and garnishes, you really can elevate that beloved smokey flavor.
These bite-sized treats have crunch from the bread, silkiness from the salmon, and plenty of creaminess from the herb cream cheese.
They are an amazing way to get your dinner party started, and look as elegant as they taste delicious.
Ingredients
To make my delicious smoked salmon and herb cream cheese crostini, you’ll need the following ingredients:
- Baguette – 20 baguette slices (about 2 small baguettes)
- Smoked Salmon – 8oz (225 grams) of smoked salmon or lox
- Cream Cheese – 1 cup full-fat cream cheese
- Capers – 2 tbsp capers
- Dill – a handful (about 2 tbsp when finely chopped/minced for the cream cheese mixture, plus more for optional garnish for the crostini at the end).
- Spring Onions – 2 spring onions or scallions
- Lemon Juice – 2 tsp freshly-squeezed lemon juice (plus, optionally, lemon slices for garnishing at the end)
- Lemon Zest – 2 tsp lemon zest
- Flaky Sea Salt – 1 tsp flaky sea salt
- Black Pepper – 1 tsp coarsely ground black pepper
- Olive Oil – 3 tbsp olive oil
Step-by-Step Instructions
Step 1 – Cut the baguettes into 1/2-inch slices (so you have about 20 slices) and brush each slice on both sides with some olive oil.
Step 2 – Grill the bread on a grill, grill pan, or electric grill for a couple of minutes on each side.
Alternatively, you could bake the bread slices at 360°F (180°C) for about 10-12 minutes in the oven.
Step 3 – Chop the capers, dill, and spring onions.
Step 4 – In a bowl, mix the cream cheese, chopped capers, finely chopped spring onions, and finely chopped dill, lemon juice, lemon zest, salt, and pepper.
Step 5 – Spread the herb cream cheese mixture over the baguette slices.
Step 6 – Top with smoked salmon or lox.
Step 7 – Optionally, garnish the crostini with some fresh dill.
Place the crostini on a nice serving board or platter.
I use a slate stone serving board.
Optionally, garnish the board with some lemon slices/wedges.
Recipe Card
Ingredients
- 20 baguette slices about 2 small baguettes
- 8 oz 225 grams smoked salmon or lox
- 1 cup full-fat cream cheese
- 2 tbsp capers
- a handful dill about 2 tbsp when finely chopped/minced for the cream cheese mixture, plus more for optional garnish for the crostini at the end
- 2 spring onions or scallions
- 2 tsp freshly-squeezed lemon juice plus, optionally, lemon slices for garnishing at the end
- 2 tsp lemon zest
- 1 tsp flaky sea salt
- 1/2 tsp ground black pepper
- 3 tbsp olive oil
Instructions
- Cut the baguettes into 1/2-inch slices (so you have about 20 slices) and brush each slice on both sides with some olive oil.
- Grill the bread on a grill, grill pan, or electric grill for a couple minutes on each side. Alternatively, you could bake the bread slices at 360°F (180°C) for about 10-12 minutes in the oven.
- Chop the capers, dill, and spring onions.
- In a bowl, mix the cream cheese, chopped capers, finely chopped spring onions, and finely chopped dill, lemon juice, lemon zest, salt, and pepper.
- Spread the herb cream cheese mixture over the baguette slices.
- Top with smoked salmon or lox.
- Optionally, garnish the crostini with some fresh dill and serve on a board with lemon wedges/slices.
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