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Smoked Salmon Crostini with Pickled Cucumbers and Lemon Cream Cheese Spread Recipe

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4.1 from 8 reviews

These Smoked Salmon Crostini are an elegant appetizer perfect for entertaining. Crisp baguette slices are brushed with olive oil and toasted to perfection, then topped with a tangy cream cheese spread infused with lemon, capers, chives, and dill. Pickled cucumber slices add a refreshing crunch, and thin slices of smoked salmon crown each crostini. Finished with a sprinkle of fresh dill and black pepper, these bite-sized treats are bursting with flavor and easy to prepare.

Ingredients

Pickled Cucumbers

  • 1/4 cup red wine vinegar or apple cider vinegar
  • 2 tablespoons honey
  • 1 English cucumber, cut into about 36 1/8-inch rounds

Crostini

  • 1 baguette, cut into 12 1/4-inch slices
  • Extra virgin olive oil, as needed for brushing

Cream Cheese Spread

  • 4 ounces cream cheese, softened
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon capers, drained and roughly chopped
  • 1 1/2 teaspoons chives, finely chopped
  • 1 teaspoon dill, chopped, plus more for garnish

Assembly

  • 6 ounces smoked salmon, thinly sliced
  • Freshly ground black pepper, for garnish

Instructions

  1. Preheat the Oven: Set the oven rack to the middle position and preheat the oven to 350ºF (175ºC) to prepare for toasting the baguette slices.
  2. Pickle the Cucumbers: In a small bowl, whisk together the red wine vinegar (or apple cider vinegar) and honey until the honey dissolves. Add the sliced cucumber rounds, toss to coat thoroughly in the marinade, and let them sit for at least 15 minutes, stirring halfway through to ensure even pickling.
  3. Prepare the Crostini: Lightly brush both sides of each baguette slice with extra virgin olive oil. Arrange them on a baking sheet in a single layer and toast in the preheated oven for about 10 minutes, flipping once halfway through, until the slices are crisp and golden brown.
  4. Make the Cream Cheese Spread: In a bowl, combine the softened cream cheese, lemon zest, lemon juice, chopped capers, finely chopped chives, and chopped dill. Mix well until smooth and evenly incorporated.
  5. Assemble the Crostini: Spread a generous layer of the cream cheese mixture on each toasted baguette slice. Top each with a few pickled cucumber slices, then layer with thin slices of smoked salmon.
  6. Garnish and Serve: Finish each crostini with a sprinkle of freshly ground black pepper and a small amount of additional chopped dill for color and extra flavor. Serve immediately for best texture and enjoyment.

Notes

  • For best results, use day-old baguette to ensure crisp crostini.
  • The pickled cucumbers can be made several hours in advance or the day before to deepen flavor.
  • Feel free to substitute the cream cheese with a dairy-free spread to accommodate dietary preferences.
  • Smoked salmon quality greatly impacts the flavor; choose a high-quality, thinly sliced variety.
  • These crostini are best enjoyed fresh but can be assembled a few hours ahead and refrigerated if needed.

Find it online: https://recipesbyliza.com/smoked-salmon-crostini-with-pickled-cucumbers-and-lemon-cream-cheese-spread-recipe/