Smoked Salmon Crostini

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Classic smoked salmon and cream cheese, reinvented here as crostini or “little toasts”. A perfect pre-dinner nibble with cocktails.

Tags: Intermediate, 30 mins, Appetizer & Hors d'Oeuvres, Fish, Cheese, Rice & Grains, Broil
Serves: 8
Skill level: Intermediate
Prep time: 25  minutes
Cooking time: 5  minutes
Total: 30  minutes

Additional Information


1 PC French Baguette
1/4 cup (50 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1 tbsp (15 mL) PC Horseradish Mayo Sandwich Spread
1 pkg (350 g) PC Bay of Fundy Smoked Atlantic Salmon
1 pkg (250 g) light cream cheese, softened
1 tbsp (15 mL) fresh lime juice
2 tbsp (25 mL) finely chopped fresh chives
1 1/2 tsp (7 mL) drained capers


  1. Preheat broiler.
  2. Slice baguette into 1/4-inch (5 mm) thick slices, about 50. Place on large baking sheet. Brush tops with some of oil. Toast under broiler until golden, about 1 to 2 minutes. Turn; brush with remaining oil. Toast under broiler until golden, about 1 to 2 minutes. Cool.
  3. In bowl and using electric mixer, beat cream cheese, sandwich spread, lime juice, chives and capers until combined. Spread about 1 tsp (5 mL) on each toast. Drape smoked salmon over cheese. Sprinkle with additional chives, if desired.


Chef's Tips

Garnish serving platter with thinly sliced lime.

Nutritional Information

Per serving
Calories 340 Cal
Fat 16 g
Omega-3 Polyunsaturates 1.8 g
Sodium 930 mg
Carbohydrate 33 g
Fibre 2 g
Protein 15 g