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Super easy Smoked Salmon Crostini made with a 5 minutes smoked salmon pate with a hint of horseradish and lemon zest. It’s spread on thick slices of char-grilled toasted bread and topped with caper berries and chives. It’s elegant, easy and best of all delicious!
Crostini are one of my favourite snacks or appetizers to prepare when I need something quick and delicious to serve up to guests.
There are endless variations and toppings from Stracchino and Sausage (one of my all-time faves!), Chicken Liver Pate (super popular in Tuscany also known as Crostini Neri) and of course, smoked salmon crostini!
Smoked salmon always feels so special and luxurious, I have to admit I whip this up regularly for a quick lunch but it’s absolutely perfect to serve up to family and friends on special occasions!
The salmon is blitzed into the most delicious pate that’s smooth and creamy then spread on chargrilled toasted bread and topped with chives and capers, it’s such a perfect combo!
Ingredients – what you need
To make this smoked salmon crostini you’ll need; smoked salmon, cream cheese, heavy cream, horseradish, lemon zest, capers, chives and pepper. You’ll also need your favourite choice of crusty bread cut into slices.
See the photo below that shows all the ingredients you need!
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Pin ItHow to make Smoked Salmon Crostini
Put all ingredients in a food processor and blitz until it forms a medium to smooth pate. Set aside (photo 1 & 2).
Drizzle each slice of bread lightly with olive oil and chargrill the slices of bread on both sides or you can toast it as you normally would (photo 3).
Let the bread cool after toasting then spread with the salmon pate. Top with chopped chives, a few capers and more black pepper, serve (photo 4).
Serving suggestions
Smoked salmon is perfect served as a party appetizer. If serving for guests you can toast small bite sized slices of bread and make a smaller version than in the photos. Top with chives or any herbs you like, black pepper and capers, delicious!
It’ll also go perfectly served alongside our ‘gourmet’ 5 minute marinated olives and an Italian cocktail such as a classic Negroni, Campari Spritz or Limoncello Martini!
Top tips and recipe FAQ’s
- Salmon – use a good quality smoked salmon if possible.
- Consistency – if your pate is too thick you can thin it out with a little more heavy cream. I like to add 1 tbsp at a time with the food processor running until I get the perfect consistency.
- Herbs – I love to top my smoked salmon crostini with freshly cut chives but you could also use fennel tops (fronds), finely chopped parsley or dill.
- Seasoning – there’s no need to add any salt to the pate because the salmon is already well seasoned, I only add black pepper.
- Bread – I used a rye sourdough bread because the flavour goes so well with smoked salmon but ciabatta or any crusty bread will also work really well.
Yes, you can prepare the pate a day in advance, make sure to cover it with plastic wrap and keep it stored in the fridge. Toast the bread just before serving.
The pate will keep well for 1-2 days stored in the fridge. Although it is safe to freeze I don’t recommend doing so because the heavy cream will likely split.
More appetizers you might like
- Chicken Liver Pate – Tuscan Crostini
- Bruschetta al Pomodoro
- Grissini – Italian Breadsticks
- La Giardiniera sott’aceto – Italian Pickled Vegetables (serve with cured meats and cheese)
- Mozzarella in Carrozza (Fried Mozzarella Sandwiches)
- Eggplant Bruschetta with Mozzarella
If you’ve tried this Smoked Salmon Crostini or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Step By Step Photos Above
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Smoked Salmon Crostini
Ingredients
- 1.5 cups smoked salmon, (200g)
- ⅔ cup heavy cream, (140ml)
- ⅓ cup cream cheese, (70g)
- 1 tbsp horseradish
- Zest of half a lemon
- Black pepper
- Chives, for serving
- Capers or caper berries, for serving
- 6-8 slices of crusty bread, slices can be cut in half to serve as an appetizer
Instructions
- Put all ingredients in a food processor and blitz until it forms a medium to smooth pate. Set aside.
- Drizzle each slice of bread lightly with olive oil and chargrill the slices of bread on both sides or you can toast it as you normally would.
- Let the bread cool after toasting then spread with the salmon pate. Top with chopped chives, a few capers and more black pepper, serve.
Video
Notes
- Salmon – use a good quality smoked salmon if possible.
- Consistency – if your pate is too thick you can thin it out with a little more heavy cream. I like to add 1 tbsp at a time with the food processor running until I get the perfect consistency.
- Herbs – I love to top my smoked salmon crostini with freshly cut chives but you could also use fennel tops (fronds), finely chopped parsley or dill.
- Seasoning – there’s no need to add any salt to the pate because the salmon is already well seasoned, I only add black pepper.
- Bread – I used a rye sourdough bread because the flavour goes so well with smoked salmon but ciabatta or any crusty bread will also work really well.
- Storage – can be made 1-2 days in advance and stored in the fridge covered in plastic wrap.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
