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Gourmet Made Deliciously Simple

Smoked Salmon Crostini

These smoked salmon crostini are by far one of the best crostini recipes with creamy filling and fresh tomato relish. Quick and impressive appetizer!

These smoked salmon crostini are simple to make, but complex in taste and texture. Quick and impressive appetizer in less than 30 minutes!

These smoked salmon crostini are simple to make, but complex in taste and texture. Quick and impressive appetizer in less than 30 minutes!

Boy, do I love smoked salmon!

If you’ve been reading my blog for a bit, you know how much I adore smoked salmon. Seriously, type in smoked salmon in the search box up on top, and see for yourself. I love it because 1. it’s simply delicious! 2. They add a fancy touch to just about any dish.

Today, we’re dressing up delightful little bites of toasted baguette topped with zesty herby cream cheese and fresh tomato relish. Everything in this recipe compliments each other. Crispy crostini pair beautifully with buttery texture of salmon. Creamy filling infused with capers and dill is soft and doesn’t overpower the delicate salmon flavor. And tomato relish adds freshness to every bite!

These smoked salmon crostini are by far one of the best crostini recipes!

These smoked salmon crostini are simple to make, but complex in taste and texture. Quick and impressive appetizer in less than 30 minutes!

But what is crostini, you ask? They are basically small slices of bread, usually baguette, toasted with some olive oil and topped with different veggies, meats, or whatever you heart desires. Actually, topping is optional! Seasoned with simple salt and pepper, plain crostini are just as good. Basically, crostini = small Italian toasts.

What’s bruschetta then? Well, bruschetta is also a toast, but bigger in size. Think rustic Italian bread, sliced into large toasts. Crostini, on other hand, are made of small, thin slices of fine-textured bread, like baguette.

Dressed up with various toppings, crostini are an absolutely perfect appetizer for any occasion! The best part is you can make everything in advance, and put them together right before serving. Or better yet, let your guests assemble their own crostini.

And here are the step-by-step photos how to make crostini.

Smoked salmon crostini recipe, step by step

As I mentioned earlier, you can prepare everything a day in advance. Assemble the crostini right before serving, or lay out everything on a platter for your guests to assemble it themselves.

Quick and impressive appetizer in less than 30 minutes! Toasted baguettes topped with creamy herby filling and fresh tomato relish and smoked salmon! Delish!

Bon Appetite!

5 / 5 (3 Reviews)
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Smoked Salmon Crostini

These smoked salmon crostini are simple to make, but complex in taste and texture. Quick and impressive appetizer in less than 30 minutes!

Yield: About 30 crostini


For tomato/red onion relish:
  • 2 medium tomato, chopped
  • ½ red onion, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
For cream cheese filling:
  • 8oz (230gr) cream cheese, softened
  • 2 tablespoons lemon juice
  • 1 tablespoon capers, finely minced
  • 1 teaspoon dill paste (or chopped fresh dill)
For crostini:
  • 1 white baguette
  • Olive oil
  • 10oz (300gr) cold-smoked salmon, thinly sliced


  1. To make tomato relish, in a medium bowl, mix together chopped tomatoes, chopped red onion, salt and pepper. Let stand for at least 15 minutes to marinate.
  2. To make filling, in a separate bowl, combine cream cheese, lemon juice, capers and dill paste and mix until well combined.
  3. To prepare the toasts, slice the baguette into thin slices and drizzle with olive oil.
  4. Warm up a large skillet and toast the bread slices on each side until nice and toasty, about 2 minutes on each side.
  5. To assemble, spread the cream cheese filling on toasts, and then top with tomato relish and smoked salmon. OR you can serve toasts, tomato relish, cream cheese filling and smoked salmon separately on a platter.

Make-ahead Tip: You can make toasts, tomato relish and cream cheese filling a day in advance. Store the cream cheese filling and relish in the fridge. Toasted bread will keep well in an air tight container.

All images and text ©Shinee D. for Sweet & Savory


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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

This recipe was originally published on October 13th, 2014.

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  1. wonderful..a big hit

    Rating: 5
  2. This was delicious!! It took longer to make than anticipated.Definitely prep everything the day before!It is so neat to serve and eat, as everyonedoes not need to touch and dig in to everything to assemble. It’s done! Thank you!!!

    Rating: 5
  3. Thank you for sharing the recipe! It is amazing! My entire family loved it! Easy and quick to pull together at the last minute for an appetizer. Will be making this again

    Rating: 5
  4. I know this may be a silly question, but I’ve got to ask… I’m trying this for our tea at church, is the salmon raw or cooked?

    • Hi, Shelia. No such a thing as a silly question. 😉 Smoked salmon is basically cured fish, so it’s not really cooked. Hope that helps, and sorry for late response.

  5. Can I use fresh dill instead of dill paste. I cannot find dill paste in the grocery stores. If so how much fresh dill would I need for the recipe ?  

  6. This might be a silly question but if you make the bread a day in advance, do you heat it up again before serving? And wouldn’t it be really hard? They look delicious so I would love to make this in advance.

    • Hi, Christi. I don’t heat up the bread again the next day, they aren’t very hard, just crunchy. But if you want, you probably can pop them in the hot oven for a couple minutes to warm it up. If you make these crostini, let me know how did you like them. 🙂 Merry Christmas!

  7. Just beautiful! And I know they are delicious. I was wondering what the dif was between a crostini and a bruschetta, thanks for the info. Pinned 🙂

    • Hi, Pat! Basically, the main difference is the size and type of bread. Bruschetta is typically made with a big slice of bread, like sourdough. Crostini, on other hand, made with small, thin slices of baguette.

  8. Love crostini! One my favourite appetisers! So good, loving all the flavours!

  9. I could definitely devour a couple of these smoked salmon crostini’s right now..they look so delicious! Lucky that I have all the ingredients on hand to make them!