Best Smoked Salmon Crostini Recipes

SUPER SIMPLE SMOKED SALMON CROSTINI

Steps:

• Heat oven to 400°F Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
• In a small bowl, combine the cream cheese, horseradish, and 1 tablespoon dill; season with ¼ teaspoon each salt and pepper.
• Dividing evenly, spread the cream cheese mixture on the toasted baguette slices. Top with the salmon and sprinkle with the remaining tablespoon of dill.

SMOKED SALMON ON IRISH SODA BREAD CROSTINI

Steps:

• For the bread:.
• Preheat the oven to 375 degrees F.
• Put the oatmeal in the food processor and pulse til finely ground.
• Pour into a bowl and add flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine.
• Pour buttermilk in and stir til combined.
• Shape the dough into a 6 inch round and put onto a baking sheet.
• Bake in top half of oven for 30-40 minutes, until lightly brown.
• When tapped, the bread will give off a firm, hollow sound. Let cool.
• For the crostini:.
• Mix the butter and chives together.
• Once cool, slice the soda bread into slices and toast either in toaster or on baking sheet under broiler for a few minutes each side.
• Spread each slice with chive butter, top with smoked salmon, and cut each slice in half or thirds.
• Garnish each piece with dill.
• Enjoy!

CLASSIC SMOKED SALMON CROSTINI

Steps:

• Cut salmon into thin strips. Mix cheese with the spring onions and capers. Store in the fridge for up to 2 days. Spread each crostini with the cheese mix, top with a strip of salmon. Serve with lemon wedges.
• For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.

IRISH SMOKED SALMON ON BROWN BREAD CROSTINI WITH HARD-COOKED EGG AIOLI

Steps:

• For the hard-cooked egg aioli: Place the eggs in a single layer in a straight-sided sauce pan, and cover completely with water. Bring to a boil, and then remove from the heat and cover tightly with a lid, 15 minutes.
• Immediately shock the eggs in an ice bath. When the eggs are cool enough to handle, gently peel off the shells and finely chop.
• Stir together the mayonnaise, dill, horseradish, mustard and capers until combined. Fold in the eggs, and season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
• For assembly: Slice the bread into 1/2-inch slices, and then cut each slice lengthwise into 3 or 4 pieces to create 35 to 40 crostini.
• Top each crostini with a slice of salmon and a dollop of the aioli, and garnish with dill fronds.

CHIPOTLE-MANGO, SMOKED SALMON CROSTINI

Steps:

• 1. preheat oven to 350.
• 2. Cut baguette into 1/2 slices at a slight diagonal. Put slices on un-greased cookie sheet. Bake in oven for 10=15 minutes until lightly toasted.
• 3. Remove form oven and let cool.
• 4. Spread cream cheese on slices of bread.
• 5. Put teaspoon of Chipolte Mango jelly on top of Cream Cheese.
• 6. Top each slice with a thin slice of smoked Salmon. These are great with or with out the smoked salmon.
• 7. Serve and enjoy.
• 8. Directions for Chipolte Mango Jelly. 1) Prepare jars and lids as directed. 2) Put 3 cups mango and 1 12 oz can of drained chipolte peppers in food processor and puree 3) In 6 quart pan add 2C apple cider vinegar and sugar stir over med heat until sugar is dissolved. 4)Add mango-pepper mixture and bring to a rolling boil for ten minutes 5) Let cool for 10 minutes 6) Add both pouches of liquid pectin and bring to a boil for five minutes. 7) Ladle Into jars and finish processing. ***PLEASE NOTE JELLY SHOULD BE MADE at least 24 hours in advance so it will finish thickening)

SMOKED SALMON CROSTINI

Steps:

• Reserving some small sprigs of dill for garnishing the crostini, in a bowl, mix the mustard, dill, sugar and capers until they are well-combined, and set aside.
• Heat the grill, brush the French bread slices on both sides with the olive oil, place on the grill and grill them until they are lightly browned on both sides, turning them once, about 2-3 minutes.
• Spread about 1 teaspoon of the mustard mixture onto each of the toasted bread slices; add a couple of slices of cucumber, top with the smoked salmon and garnish with the reserved sprigs of fresh dill.
• Chef's Notes: The cucumber, mustard mixture and toasted bread can all be prepared ahead of time. Chill the cucumbers and the mustard mixture; and assemble the crostini just before serving.

SMOKED SALMON & LEMON PEPPER CREAM CROSTINI RECIPE

Steps:

• Brush each baguette slice with olive oil on both sides; place on baking sheet & bake in 375 oven till crisp & golden on both sides; let cool. Lemon Pepper Cream: Pound or grind peppercorns as finely as possible. Beat in mascarpone. Add milk & lemon rind; beat again. Season with lemon juice & salt. Toss salmon with chopped dill. Spread crostini with cream mixture & place mound of smoked salmon mixture on top. Squeeze a little more lemon juice over top & serve immediately.

CLASSIC SMOKED SALMON CROSTINI

Steps:

• Cut salmon into thin strips. Mix cheese with the spring onions and capers. Store in the fridge for up to 2 days. Spread each crostini with the cheese mix, top with a strip of salmon. Serve with lemon wedges. For the crostini bases, cut each of the 4 baguettes into 20 slices, 1/2cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.

SMOKED SALMON CROSTINI

Steps:

• Spray the bread slices on both sides with olive oil spray. Grill over medium-high heat until browned on both sides. Spread each slice with a bit of wasabi, top with a slice of salmon, and sprinkle with green onion or chives.
• Serve immediately.