Smoked Salmon Crostini
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!
Servings: 8 servings
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.
Nutrition
Calories: 132kcal | Carbohydrates: 1g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 43mg | Sodium: 246mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
