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Appetizers

Smoked salmon crostini with cream cheese and dill

Toasted baguette topped with lemon-dill cream cheese, smoked salmon, and capers makes 24 bite-size appetizers for New Year's Eve.

Slovak cuisine · Christmas recipes · Translated from Slovak ·

Smoked salmon crostini with cream cheese and dillSave on Pinterest

Recipe at a glance

Prep time
25 min
Cook time
10 min
Temperature
200 °C (400 °F)
Servings
24 pieces
Difficulty
Easy
Cuisine
Slovak
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Smoked salmon crostini with cream cheese and dill are a quick New Year's Eve appetizer served on toasted baguette. Flavor cream cheese with dill and lemon zest, spread it on crisp baguette slices, and top with smoked salmon and capers.

Ingredients

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Instructions

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  1. Toast the baguette

    15 min

    Preheat the oven to 200 °C (400 °F). Cut the baguette diagonally into 24 slices about 1 cm thick. Arrange on a baking sheet, brush with olive oil, and toast for 6–8 minutes until golden. Let cool.

  2. Mix the cream cheese spread

    5 min

    Mix the cream cheese with most of the dill, the lemon zest, lemon juice, and a pinch of pepper. Reserve a little dill for garnish.

  3. Spread and top

    15 min

    Spread about a teaspoon of the cream cheese mixture on each slice and top with a piece of salmon folded into a rose shape. Garnish with a caper and a sprig of dill, then season lightly with pepper.

  4. Serve

    Serve the crostini as soon as possible while the bread is crisp. If preparing ahead, keep the cream cheese mixture and salmon in the refrigerator and assemble just before serving.

Tip: A day-old baguette works well for toasting and turns out just as crisp. Instead of baguette, serve the cream cheese mixture and salmon on rye crackers or thick cucumber slices.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy
75 kcal
Protein
2.8 g
Carbohydrates
5.9 g
of which sugars
0.8 g
Fat
4.5 g
of which saturates
2.0 g
Fiber
0.3 g
Salt
0.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Lososové jednohubky s krémovým syrom a kôprom

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