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Smoked Salmon Crostini

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

  • 8 oz 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
  • 10 oz 300gr cold-smoked salmon, thinly sliced


  • 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.
  • To make filling, in a separate bowl, combine cream cheese, lemon juice, capers and dill paste and mix until well combined.
  • To prepare the toasts, slice the baguette into thin slices and drizzle with olive oil.
  • Warm up a large skillet and toast the bread slices on each side until nice and toasty, about 2 minutes on each side.
  • 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.