These simple but delicious Smoked Salmon Crostini are the perfect snack or appetizer for any gathering! Perfect for baby showers, bridal showers and the holidays!
These smoked salmon crostini are so elegant and yet surprisingly simple to make. They are a perfect appetizer for gatherings. And I have been making them for bridal showers and baby showers for years. They are also perfect for holiday get togethers!
I hope you love them as much as we do!
Why choose Kvarøy Arctic salmon?
When it comes to this recipe the quality of the ingredients makes all the difference!
Kvarøy Arctic salmon is a family owned company that produces sustainably reared salmon on the Kvarøy Island in Norway.
Kvarøy Arctic is leading the way in fish farming sustainability by implementing innovative strategies for producing healthier, more nutrient dense fish without the use of antibiotics or other potentially harmful practices. With double the Omegas of other salmon, Kvarøy has been verified and certified in the highest ratings for fish health, nutrition and environmental sustainability.
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- Baking sheet
- Piping big and piping tip (optional)
- Mixing bowl
- Measuring spoons
- Smoked Salmon: I recommend using Kvaroy Arctic Salmon for the best flavor and quality.
- Cream cheese: I highly recommend using full fat cream cheese because it really makes a difference in flavor and texture.
- Fresh dill
- Fresh lemon juice
- Garlic: I recommend using fresh rather than pre-minced and jarred garlic. It makes a huge difference!
- Baguette or Crostini bread: You can slice your own baguette or buy pre-sliced crostini. If you're in a rush many stores now carry pre-toasted crostini as well. However, I think toasting them yourself tastes better.
- Olive oil
- Freshly cracked black pepper
While the flavors would still work, I recommend sticking with cold smoked salmon for this recipe. It will look more elegant on the crostini and the texture works better in this recipe.
Absolutely! This recipe works great for large gatherings and I have made it for many a bridal and baby shower.
Simply multiply the ingredients by however many servings you need. I recommend planning on each guest having about 2 crostini each if you have a variety of other food.
Nope, you do not. However, it does make this appetizer look really elegant which is nice for events and gatherings.
You can simply dollop small spoonfuls of the cream cheese mixture on top. Or you can smear it on the crostini and then place the salmon on top. It's up to you!
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Made these smoked salmon crostini? Let me know what you think in the comments!
Smoked Salmon Crostini
- Baking Sheet
- Piping bag and tip
- mixing bowl
- Measuring spoons
- 1-2 baguettes, enough to get about 30-35 ¼th inch slices you can also buy pre-sliced if available
- olive oil spray
- 8 oz cream cheese, softened not melted
- 1 small lemon, juiced
- 2 tbsp fresh dill, chopped
- 1 fresh garlic clove, crushed
- freshly cracked black pepper
- 8 oz cold smoked salmon
- fresh dill
- Preheat the oven to 350 degrees. Cut the baguette into ¼th - ½ inch slices, you should get between 30 and 35 slices. Then arrange on a baking sheet. Spray both sides with a little olive oil. Then bake at 350 degrees for about 9 minutes, flipping half way through, until golden and crisp. Remove from the oven and set aside to cool.
- In a medium sized mixing bowl add 8 oz of softened (not melted) cream cheese. Add in dill, lemon juice, crushed garlic and a pinch of salt and pepper. Mix until well combined. If desired, spoon into a piping bag and set aside.
- Once the crostini bread has cooled arrange the slices on a serving platter. Divide the salmon equally among the crostini, placing one slice on top of each.
- Use the piping bag to pipe a small dollop of the cream cheese mixture on top of each piece of salmon. Garnish each crostini with a few capers and a sprig of fresh dill. Serve and enjoy!