Smoked Salmon Crostini

there’s something wildly comforting about the first bite of smoked salmon crostini – the way the salmon feels tender and cool against the warmth of toasted bread, the creamy bit of cheese barely melting from the heat, a whisper of lemon brightening it all… honestly, it all comes together so fast, but feels fancy, like the sort of thing you serve when you want people to feel just a little special. and maybe it’s just me, but it reminds me of Sunday brunches with my aunt, who always loved things you could eat with your hands, but gracefully.

Why You’ll Crave It

• It looks elegant but takes barely 25 minutes – truly a low-effort high-reward situation
• The contrast of textures (crunchy toast, silky salmon, soft cheese) feels very satisfying
• You can play with toppings… or keep it classic and still impress
• It’s versatile – works beautifully for brunch, cocktail hour, or cozy snacks-for-dinner nights
• Easy to scale up for crowds, and no one will guess how little fuss it took

The first time I made this for friends, they honestly thought I’d ordered fancy catering (I didn’t – I just used good smoked salmon and toasted the bread properly).

What You’ll Need

• Baguette: one crusty baguette, sliced into 1/2-inch thick rounds – day-old is perfect here
• Olive oil: a few spoonfuls, just to brush or drizzle before toasting
• Cream cheese: about 6 oz, softened to room temp – makes spreading easier
• Fresh dill: a small handful, finely chopped – or more if you love that brightness
• Lemon juice: just a squeeze, maybe 1 tsp – enough to give a little lift
• Smoked salmon: about 4 oz, thinly sliced and gently folded for each bite
• Capers: a few for each crostini – adds little salty punches
• Black pepper: freshly cracked, just before serving

Easy How-To

Mix the Cream Cheese Spread

In a small bowl, stir together the softened cream cheese, chopped dill, lemon juice, and a pinch of salt. Just keep mixing until it’s smooth and a little fluffy. Taste it – it should feel creamy but not bland.

Toast the Bread

Preheat your oven to 375°F (190°C). Lay the baguette slices flat on a baking sheet – try to fit them all in one layer. Brush or drizzle with olive oil on both sides (a little goes a long way). Toast for about 10 to 12 minutes, flipping once, until golden and crisp at the edges. They should feel crisp but not rock hard.

Spread the Cheese

Once the bread is cool enough to handle, gently spread a dollop of the cream cheese mixture on each slice. Don’t go all the way to the edges – the little border looks lovely and keeps fingers clean.

Add the Smoked Salmon

Top each one with a folded piece of smoked salmon. You can shape them into little ribbons or rosettes if you’re feeling extra – but even just a simple drape looks great.

Finish and Serve

Sprinkle with cracked black pepper and dot a few capers on top. Serve right then, while the toast still has that perfect crisp.

Good to Know

• The cream cheese acts like a barrier – so you’ve got a bit of time before the toast softens
• If your smoked salmon has white bits (albumin), don’t worry – it’s just natural protein, totally fine to eat
• You can make a small batch for yourself… or multiply it generously for a party platter

Serving Ideas

• Plate on a wooden board with lemon wedges and fresh sprigs of dill for a carefree-yet-lovely presentation
• Pair with a glass of dry sparkling wine or chilled white – or even a cup of earl grey, if that’s your thing
• Serve alongside a crisp cucumber salad for a refreshing summer lunch

Top Tricks

• Use room temperature cream cheese – it spreads better and blends more easily with the herbs
• If you want a tangier touch, add a spoonful of sour cream or Greek yogurt to the cheese spread
• Toast extra bread rounds and keep them in an airtight tin for up to 3 days – perfect for last-minute snacks

Frequently Asked Questions

Can I substitute the cream cheese with something else?

Yes, soft goat cheese is a lovely substitute – it’s tangier and adds a bit more depth. A thick spread of labneh or crème fraîche works well too.

Is it okay to make these ahead of time?

They’re best fresh, really. But you can prep the cream cheese spread and toast the bread a few hours ahead. Store them separately, then assemble just before serving to keep everything crisp.

What kind of smoked salmon should I buy?

Look for cold-smoked salmon for that silky, sashimi-like texture. Wild-caught, if possible, has a deeper flavor – but anything high-quality and thinly sliced will do nicely.

Can I freeze leftover crostini?

Not really. The textures change too much. But if you have leftover toasted bread, those can go in the freezer and be re-toasted when needed.

What if I don’t have capers?

You can skip them or try chopped cornichons or a paper-thin slice of pickled red onion for a similar tangy bite.