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smoked salmon crostini topped with capers and red onion in a wide horizontal shot, lined on a marble board with a lemon and dill sprigs nearby, fresh bright light, shallow depth of field, landscape orientation

Smoked Salmon Crostini

Smoked salmon on herb cream cheese and toasted baguette slices.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 12 crostini
Ingredients Method Notes

Ingredients
  

  • 1 baguette sliced
  • 4 oz cream cheese softened
  • 1 tbsp fresh dill chopped
  • 6 oz smoked salmon
  • 1 tbsp capers
  • 1/4 red onion thinly sliced
  • 1 lemon for zesting

Method
 

  1. Heat oven to 400F and toast the baguette slices until crisp.
  2. Stir the dill into the softened cream cheese.
  3. Spread the herbed cream cheese onto each toast.
  4. Drape a ribbon of smoked salmon over the top.
  5. Garnish with capers and thin red onion.
  6. Finish with a little lemon zest and serve.

Notes

A squeeze of lemon right before serving brightens everything.