This smoked salmon crostini has a good number of things going for it.
A Perfect Holiday Bite
- It’s lovely to look at
- It involves smoked salmon, which is a favorite indulgence food of many people
- It make a ½ pound of salmon go a very long way
- It’s easy to make the components ahead of time
- And then assemble right before serving
- It’s an elegant room temp app
So, we’ll start there!
Smoked Salmon Crostini
I am a little smitten with the Herbed Mayonnaise you see being lovingly dolloped onto the crostini here. As soon as I made and tasted it, I knew I would find a jillion ways to use it (I have — you’ll see), and I knew it would be a beautiful and delicious mate for smoked salmon.
Take a moment to drape the pieces of salmon as prettily as you can on the crostini. A few folds give the crostini some height and a little sass. (Also check out Smoked Salmon Puff Pastry Tarts).
What Flavors Go Well With Smoked Salmon?
You can top these smoked salmon crostini with whatever herb you like. I switched between chiffonaded (thinly sliced, doncha know) basil and tiny dill sprigs. Whatever you have will be perfect. A couple of capers would also be nice, and/or a sprinkle of lemon zest.
And if you are the person manning the kitchen during any holiday party, do hold a few back for you to have while you carve up the roast or whatever it is that is keeping you away from these hors d’ouevres in the living room. It’s not fair to miss out on the good stuff because you’re making the magic happen.
The other crostini in this photo is the Sautéed Spinach and Caramelized Vidalia Onion Crostini. A very pleasing pairing, and always nice to have another version of something for vegetarians.
Other crostini recipes to mix and match:
- Prosciutto, Asian Pear and Blue Cheese Crostini
- Avocado And Cannellini Bean Crostini With Gremolata
- Roasted Pepper Crostini with Basil Oil
- Creamy Mushrooms with Marsala Crostini
- Lamb Crostini with Spiced Crème Fraiche and Herbs
- Radicchio and Endive Crostini with Aged Goat Cheese and Balsamic Glaze
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Smoked Salmon Crostini with Herbed Mayonnaise
- 24 slices of baguette
- 2 tablespoons olive oil
- kosher salt
- ½ cup Herbed Mayonnaise approximately
- ½ pound thinly sliced smoked salmon cut into small pieces about 1 x 3 inches
- Freshly ground black pepper to taste
- Zest of 1 lemon optional
- Chiffonaded basil, tiny dill sprigs, or another fresh herb of your choice
- Preheat the oven to 350°F.
- Place the baguette slices on a baking sheet. Brush them with olive oil, and lightly sprinkle them with salt. Bake for about 4 minutes, until golden around the edges, but not hard—they will firm up as they cool. Let them cool to room temperature.
- Dollop/spread some Herby Mayonnaise on each of the crostini. Drape a piece of smoked salmon on top, give it a light grind of pepper, then sprinkle over a tiny bit of lemon zest, if using, and place a little bit of the fresh herb of your choice on each.
Nutrition information is automatically calculated, so should only be used as an approximation.