Best Smoked Salmon Lemon Pepper Cream Crostini Recipes

Classic smoked salmon crostini image

Provided by Good Food team

Categories Canapes

Time 34m

Number Of Ingredients 7

2 x 200g packs smoked salmon
4 spring onions, chopped
2-3 tbsp of capers, drained
200g pot cream cheese
3 lemons, cut into thin wedges, to serve
4 thin baguettes
splash of olive oil

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.

Smoked Salmon & Lemon Pepper Cream Crostini Recipe image

Provided by shauna

Number Of Ingredients 10

Lemon Pepper Cream:
1/2 lb. Smoked Salmon, thinly sliced
2 Tbsp. Chopped Fresh Dill
1 Baguette, sliced diagonally
Extra-Virgin Olive Oil, for brushing
2 tsp. Black Peppercorns
1/3 C. Mascarpone Cheese
1/3 C. Milk
Finely Grated Rind & Juice of 1 Lemon
Salt

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.