Open Arms of Minnesota

Weekly Recipe #192: Smoked Salmon Crostini

Photo credit: Larry Vincent/Flickr

This appetizer is a personal favorite of our chef Patrick, who reports that it’s truly addicting! Serve it at your next holiday party along with a dry white wine.

Patrick’s Smoked Salmon Crostini

Makes 24 appetizers.


  • 24 thin baguette rounds, cut on the diagonal
  • Extra virgin olive oil
  • 8 oz. softened cream cheese
  • 1 1/2 tbsp. finely chopped dill
  • 2 tbsp. finely chopped red onion
  • 1 tsp. freshly ground black pepper
  • 8 oz. sliced smoked salmon
  • 2–3 tbsp. capers
  • Fresh dill and lemons for garnish


  1. Preheat oven to 350 degrees.
  2. Brush one side of the baguette rounds with olive oil. Bake 8–10 minutes until very slightly golden. Set aside to cool.
  3. Combine the cream cheese, dill, red onion, and pepper. (Note: You can use Boursin-style herbed cheese as a quick substitute, if needed)
  4. With a small spoon, place a dollop of the mixture on each of the toasted rounds.
  5. Cut the salmon in half or thirds and fold over each toast.
  6. Garnish with the capers, fresh dill, and lemons.

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