Smoked Salmon Crostini

5 from 2 votes

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!

Prep Time5

Cook Time5

Total Time10

Course: Appetizer

Cuisine: Modern Italian

Servings: servings

Calories: 132kcal

Author: Emily Wyper

Ingredients

1.5 cups smoked salmon (200g)
⅔ cup heavy cream (140ml)
⅓ cup cream cheese (70g)
1 tablespoon 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 tablespoon 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.

Nutrition