These smoked salmon crostini are an elegant, crowd-pleasing appetizer that’s easy to prepare and full of flavor. Crisp toasted baguette slices topped with a creamy, bright salmon spread make a beautiful platter option for holidays, dinner parties, or casual gatherings.
I’m picky about salmon and prefer high-quality cold-smoked fish for this recipe. When paired with lemon, fresh dill and a touch of jalapeño, the smoked salmon shines and the crostini feel special without a lot of fuss.
Why You’ll Love This Appetizer
Smoked salmon crostini come together quickly, yet look and taste like an impressive, thoughtfully made starter.
- Bright, balanced flavor – Cream cheese, lemon, dill and a hint of jalapeño deliver freshness and a subtle kick.
- Prep ahead friendly – Toast the crostini and mix the spread in advance; assemble shortly before serving.
- Ideal for groups – Bite-sized and easy to eat, they’re perfect for parties and passed hors d’oeuvres.
Ingredients That Make It Great
A few thoughtful additions elevate these beyond basic cream cheese and salmon:
- Cold-smoked salmon: Choose high-quality cold-smoked, preferably wild-caught, for the best flavor.
- Fresh herbs and citrus: Dill and lemon brighten the spread and complement the fish.
- Jalapeño: Adds texture and a mild heat—adjust to taste.
- Capers: Optional for a salty, briny finish.
Tips for Perfect Crostini
Follow these simple tips for even toasts and tidy presentation.
- Slice the baguette about 1/4 inch thick so each piece toasts evenly.
- Turn the slices once while baking for uniform golden crunch.
- For a neat finish, pipe the cream cheese mixture from a piping bag or a zip-top bag with the corner snipped off.
How to Serve
Serve crostini chilled or at room temperature. Arrange them on a platter with lemon wedges and dill sprigs for an attractive presentation. The recipe scales easily—double or triple to feed a crowd.
For a small twist, use a flavored cream cheese or place a thin slice of avocado beneath the salmon for added creaminess.
Smoked Salmon Crostini
Ingredients
- 1 baguette, sliced 1/4 inch thick
- 2 tablespoons olive oil
- 5 ounces wild cold smoked salmon
- 8 ounces cream cheese, room temperature
- 1 jalapeño, minced
- 4 sprigs fresh dill, stems removed and minced
- 1 lemon, juiced
- 1 teaspoon garlic, minced
- 1/4 teaspoon salt
- Garnish: capers and extra fresh dill (optional)
Instructions
- Preheat the oven to 350°F (175°C). Brush both sides of the baguette slices with the olive oil, arrange them in a single layer on a baking sheet, and bake for about 15 minutes, turning once after roughly 10 minutes, until golden and crisp. Let cool.
- Arrange the toasted slices on a platter and place a piece of smoked salmon on each toast.
- In a small bowl, combine the cream cheese, minced jalapeño, chopped dill, lemon juice, minced garlic and salt. Mix until smooth. Spoon a small amount onto each crostini or pipe it from a zip-top bag with the corner snipped for a tidy finish.
- Garnish each crostini with capers and additional dill if desired. Serve chilled or at room temperature.
Nutrition
Nutrition information is an estimate and should be used as a rough guide.