We come from a family who loves to fish. And there’s nothing better then some fresh caught salmon! The salmon in these smoked salmon crostinis was caught by our uncle and smoked by our aunt. It’s a family effort! You will find these smoked salmon crostinis at most of our family gatherings. They are easy to make, and will be your next go to appetizer at your get-togethers. We recommend pairing these smoked salmon crostinis with our Grapefruit Honey Spritz!

how to make smoked salmon crostini

method

To make the cheese spread, combine all ingredients into a large bowl. Whip until smooth and set aside.

To make the baguette, cut the bread into half inch slices, place onto a baking sheet, brush with olive oil, and sprinkle with salt. Repeat this step on both sides. Place in the oven on broil for one to two minutes on each side or until golden brown. Remove bread from the baking sheet and allow to cool at room temperature.

To assemble the crostinis, use a piping bag to pipe a small amount of cheese spread onto the bread. Then place one to two slices of cucumber, followed by the smoked salmon. Garnish with capers and fresh dill. Buon Appetito!

notes for smoked salmon crostini

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One tip when working with fish is to keep your fish cold. Keep your fish in the fridge until you are ready to cut it. Fish is easier to cut when it is cold, therefore, more precise cuts. We recommend using a 7″ Fillet Knife when working with salmon.