Smoked Salmon Crostini

My smoked salmon crostini appetizer combines elegant presentation with effortless preparation! This crowd-pleasing appetizer combines crisp, garlicky crostini with an herb-infused cream cheese and rich smoked salmon. I am always looking for creative ways to use my smoked salmon. Remember that time when I made smoked salmon pizza?

Whether you’re hosting a cocktail party or casual weekend brunch, these vibrant, flavorful bites will impress your guests. They are my go-to appetizer for any gathering where I want to make something that looks fancy, but doesn’t take much time at all to prepare, especially if you smoke the salmon a few days before making this recipe, or if you choose to use store-bought smoked salmon.

Smoked Salmon Crostini Ingredients

• 6 ounces smoked salmon (homemade or store-bought)

For the Cream Cheese Mixture:

• 1/2 cup cream cheese, softened
• 1 tbsp mayonnaise
• 1 tbsp sour cream
• 2 tbsp fresh lemon juice
• 1 tsp Lemon zest
• 2 tbsp chopped fresh dill
• 1 tbsp green onion, very finely chopped
• 1/4 tsp sea salt
• Capers for garnish
• 1 tsp fresh dill sprigs for garnish

For the Crostini:

• 1/2 loaf of baguette (about 12 half-inch slices)
• 1 tbsp salted butter, softened
• 1 tsp garlic powder

The smoked salmon is the star of this show! While store-bought works perfectly, homemade smoked salmon adds an incredible flavor that elevates this appetizer to new heights. 

Equipment

• Medium mixing bowl
• Spatula
• Plastic zip-top bag
• Bread knife
• Baking sheet
• Butter knife

Plastic Zipper Bag: Cut the corner off the zipper bag and use it as a piping bag. This will make the cream cheese look nicer than just spooning it onto the salmon.

How to Make Smoked Salmon Crostini

Before you begin, ensure the cream cheese is not too cold – this makes for a much smoother mixture. I typically leave it out for 30 minutes before starting. Prepare your smoked salmon by either slicing it thinly or shredding it. The photo below shows me shredding the smoked salmon.

Make the Cream Cheese Mixture 

Combine the softened cream cheese, mayonnaise, sour cream, fresh lemon juice, lemon zest, chopped dill, finely chopped green onion, and sea salt in a medium bowl. Mix thoroughly with a spatula until completely smooth and well incorporated. Transfer the mixture to a plastic zip-lock bag and refrigerate while preparing the crostini.

Prepare the Crostini 

Using a sharp bread knife, slice the baguette into approximately 12 half-inch pieces. Spread a thin layer of salted butter on one side of each slice, then sprinkle lightly with garlic powder. Place the slices butter-side up on a baking sheet.

Toast the Crostini

Position an oven rack in the top third of your oven and preheat the broiler to 500°F. Place the baking sheet on the top shelf and watch carefully as the bread browns. Remove when the tops are golden brown, approximately 1-2 minutes. Don’t walk away – they can go from perfect to burnt in seconds!

Assemble the Smoked Salmon Appetizer

Once the crostini have cooled, place about one tablespoon of shredded smoked salmon on each piece of bread, cut a small corner from the plastic zipper bag containing the cream cheese mixture and pipe approximately one teaspoon onto each piece of salmon.

Garnish and Serve The Smoked Salmon Crostini

Top each crostini appetizer with a caper and a small sprig of fresh dill as garnish. Arrange the finished crostini appetizers on a serving platter and serve immediately while the bread is still crisp.

If you’re preparing for a party, I recommend toasting the bread up to an hour ahead but assembling everything just before serving to maintain the perfect texture. 

Recipe Variations

Smoked Salmon Crostini with Avocado: Add thin slices of ripe avocado between the crostini and salmon for a creamy, rich variation with a beautiful color contrast.

Cucumber Dill Salmon Rounds: Replace the crostini with 1/4-inch thick cucumber rounds for a low-carb option. The cucumber pairs well with the salmon and cream cheese.

Frequently Asked Questions

Can I make the cream cheese mixture ahead of time? Yes! You can make it up to 48 hours in advance. Keep it refrigerated in an airtight container or a plastic zipper bag. Let it sit at room temperature for about 15 minutes before assembling to make it easier to pipe.

How do I prevent my crostini from becoming soggy? Toasting the baguette bread and allowing it to cool completely before topping will help the bread stay crispy. If preparing for a party, keep everything separate and assemble before serving.

Can I use flavored cream cheese as a shortcut? You can use herb-flavored cream cheese as a base, but I strongly recommend adding fresh elements (lemon juice, fresh dill) to brighten the flavor.

Storing and Reheating

These crostini are best enjoyed fresh, but if you need to store components separately:

• The cream cheese mixture stays in the refrigerator for up to 3 days in an airtight container.
• Toasted crostini can be stored at room temperature in an airtight container for up to 24 hours, though they may lose some crispness.
• Once assembled, the appetizers should be consumed within 2 hours for the best texture and flavor.

This recipe is not ideal for freezing or reheating once assembled.

Serving Size / How to Scale

This recipe serves six and makes approximately 12 pieces, each person will have two as an appetizer.

To scale for a larger crowd:

• For 12 people, double all the ingredients (use a whole baguette, 1 cup cream cheese, etc.).
• For 20+ people: Triple the recipe and consider offering one or two variations from the options above to create a beautiful display with visual variety.