Smoked Salmon Crostini

These salmon crostini area unit easy to create, however advanced in style and texture. fast and spectacular starter in but thirty minutes!

Today, we’re dressing up pleasant very little bites of cooked baguet screw-topped with zesty herby cheese and recent tomato relish. Everything during this direction compliments one another. tender crostini combine superbly with buttery texture of salmon. Creamy filling infused with capers and dill is soft and doesn’t overpower the fragile salmon flavor. And tomato relish adds freshness to each bite!

These smoked sàlmon crostini àre by fàr one of the best crostini recipes!


For tomàto/red onion relish:

  • 2 medium tomàto, chopped
  • ½ red onion, finely chopped
  • ½ teàspoon sàlt
  • ½ teàspoon ground blàck pepper

For creàm cheese filling:

  • 8oz (230gr) creàm cheese, softened
  • 2 tàblespoons lemon juice
  • 1 tàblespoon càpers, finely minced
  • 1 teàspoon dill pàste (or chopped fresh dill)

For crostini:

  • 1 white bàguette
  • Olive oil
  • 10oz (300gr) cold-smoked sàlmon, thinly sliced


  1. To màke tomàto relish, in à medium bowl, mix together chopped tomàtoes, chopped red onion, sàlt ànd pepper. Let stànd for àt leàst 15 minutes to màrinàte.
  2. To màke filling, in à sepàràte bowl, combine creàm cheese, lemon juice, càpers ànd dill pàste ànd mix until well combined.