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Smoked Salmon Crostini with Dill Cream Cheese

Elegant Smoked Salmon Crostini with Dill Cream Cheese Magic

This Smoked Salmon Crostini with Dill Cream Cheese is a delightful and elegant appetizer perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 crostini
Course: APPETIZERS
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crostini
  • 1 loaf Baguette A day-old baguette works best for enhanced texture.
  • 2 tablespoons Extra Virgin Olive Oil Any neutral oil can substitute.
  • 1 teaspoon Flaky Sea Salt Kosher salt can be used as an alternative.
For the Dill Cream Cheese Mixture
  • 8 ounces Full-Fat Cream Cheese Reduced-fat can be substituted.
  • 1/2 cup Sour Cream/Greek Yogurt Greek yogurt is a lighter alternative.
  • 1 tablespoon Fresh Lemon Juice Can substitute with lime juice.
  • 1 teaspoon Lemon Zest You can omit if unavailable.
  • 2 tablespoons Fresh Dill Substitute with fresh parsley if desired.
  • 1 tablespoon Chives Green onions can be used as a substitute.
  • 1 teaspoon Garlic Powder Fresh minced garlic is an acceptable substitute.
For the Toppings
  • 8 ounces Cold-Smoked Salmon Hot-smoked salmon can be used but will change the texture.
  • 1/4 cup Red Onion Pickled onions offer a milder flavor.
  • 2 tablespoons Capers Omit for a milder taste.
  • Fresh Dill Sprigs Perfect for garnish.
  • 1 lemon Lemon Wedges Lime wedges can be a zesty alternative.
  • to taste Cracked Black Pepper Adds a finishing touch.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Serrated knife

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Slice the baguette diagonally into ½-inch rounds.
  2. Arrange the sliced baguette on a baking sheet. Brush each piece with extra virgin olive oil and sprinkle generously with flaky sea salt and cracked black pepper. Bake for 8-10 minutes until golden brown, flipping halfway through.
  3. In a mixing bowl, blend the full-fat cream cheese, sour cream (or Greek yogurt), fresh lemon juice, lemon zest, dill, chives, garlic powder, and a pinch of salt and pepper. Whip until fluffy and creamy.
  4. Spread a generous layer of the dill cream cheese mixture onto each baked crostini. Top with slices of cold-smoked salmon, red onion rings, and capers. Finish with cracked black pepper and garnish with dill sprigs and lemon wedges.

Nutrition

Serving: 1crostiniCalories: 140kcalCarbohydrates: 15gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Assembled crostini should be enjoyed immediately for the best texture. Leftover dill cream cheese can be stored in an airtight container for up to 3 days.

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