Smoked Salmon Crostini

Smoked Salmon Crostini Recipe
Becky Luigart-Stayner
This elegant appetizer features toasted baguette slices topped with smoked salmon, fresh herbs, and creamy cheese spread.


24 servings (serving size: 2 crostini)

Recipe from

Cooking Light

Nutritional Information

Calories 112
Caloriesfromfat 24 %
Fat 3 g
Satfat 0.9 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 5.7 g
Carbohydrate 15.5 g
Fiber 1 g
Cholesterol 6 mg
Iron 0.9 mg
Sodium 482 mg
Calcium 28 mg


1/2 cup chopped fennel bulb
1/4 cup chopped green onions
1 tablespoon extravirgin olive oil
2 teaspoons chopped fresh dill
1 teaspoon grated lemon rind
1 1/2 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
3/4 pound cold-smoked salmon, cut into thin strips
48 (1/2-inch-thick) slices French bread baguette, toasted (about 1 1/2 pounds)
1/2 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
Fresh dill sprigs (optional)


Combine the first 8 ingredients; cover and chill at least 1 hour. Spread each toast slice with 1/2 teaspoon cheese; top each with 1 tablespoon salmon mixture. Garnish with fresh dill sprigs, if desired.


You can prepare the salmon topping earlier in the day and keep it refrigerated until ready to assemble. These appetizers look great assembled like canapés; however, for a more informal get-together, you can set the toasts, cheese, and salmon mixture out and invite guests to build their own crostini.

December 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note