Smoked Salmon Crustini

5.0/5 rating (1 votes)
Smoked Salmon Crustini

This recipe was created when my husband and I were having a holiday party a few years ago. Most of our dishes had some sort of meat, and we have a friend that is a vegetarian (actually a pescatarian). I had all of the ingredients in the house, and I put it together last minute. It was the first platter to be completely empty! My husband didn’t get his lox and bagels the next morning, but all of our guests enjoyed this appetizer.

You can use fresh baguette bread or toasted crostini.

This appetizer can be prepared in advance, then assembled 30 minutes prior to your guests arriving. It is always a hit at our house!

 

Ingredients

  • 1 long baguette, cut into 1/2-inch thick slices. Can be cut in advance, then placed in a ziplock bag, but it’s better when sliced right before being assembled.
  • 1 block cream cheese, softened
  • 1 tablespoon dill (fresh dill works well and can be used as a garnish)
  • 1/4 cup chopped green onions
  • 3/4 pound cold-smoked salmon, cut into thin strips

Directions

  1. In a bowl, combine the cream cheese and dill. This can be prepared a day early, then put in a container in the refrigerator until ready to assemble.

  2. Arrange the baguette slices on a serving platter. Spread the cream cheese mixture on each and sprinkle with a few green onions.

  3. Add the salmon slices, and if you have any fresh dill, add a small sprig as a garnish to each crostini.

Comments (3)

  • rahapeli

    rahapeli

    12 April 2015 at 11:11 |
    I am extremely impressed with your writing skills as well
    as with the layout on your blog. Is this a paid theme or did you modify it yourself?
    Either way keep up the nice quality writing, it is rare to see
    a great blog like this one nowadays.
  • www.casinoslinks.com

    www.casinoslinks.com

    17 April 2015 at 11:50 |
    Thanks for sharing your thoughts about Paleo. Regards
  • nettcasino

    nettcasino

    17 April 2015 at 21:08 |
    I blog frequently and I truly appreciate your content. This
    great article has really peaked my interest. I'm going to book mark your
    website and keep checking for new details about once per
    week. I opted in for your Feed too.

Leave a comment

You are commenting as guest.