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Smoked Salmon Crostini

Smoked Salmon Crostini

  • Author: The Commish
  • Prep Time: 10 min
  • Total Time: 10 min + chilling time
  • Yield: 4 servings 1x
  • Category: Snack/Appetizer



For the smoked salmon spread:

  • 6 ounces smoked salmon, divided
  • 1/3 cup olive oil mayonnaise
  • 4 ounces cream cheese, softened
  • 1/2 cup Parmesan cheese, shredded
  • 1 1/2 teaspoons capers
  • 1 clove garlic, minced
  • 1 1/2 tablespoons shallot, chopped
  • 1 teaspoon lemon juice
  • 1 tablespoon white wine
  • 1/2 teaspoon pepper
  • 1 1/2 tablespoons parsley, chopped, for garnish

For the crostini:

  • 1 baguette loaf, sliced
  • 1/4 cup olive oil


  1. In the bowl of a food processor fitted with the metal blade attachment, combine 4 ounces of the smoked salmon, the olive oil mayonnaise, cream cheese, Parmesan cheese, capers, garlic, shallot, lemon juice, white wine and pepper. Pulse 5-6 times to combine.
  2. Transfer the mixture to a small bowl. Using a flexible rubber spatula, fold in the remaining 2 ounces of smoked salmon. Transfer to the refrigerator, at least 30 minutes.
  3. Set oven to broil. Drizzle baguette slices with the olive oil. Arrange the slices onto a baking sheet. Place under the broiler, and toast until golden brown. Allow to cool.
  4. Spread a generous layer of salmon dip onto each crostini. Garnish with parsley.