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Smoked Salmon Crostini

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“An elegant and tasty appetiser: who doesn't like smoked salmon? These Smoked Salmon Crostini - or small toasted rounds of bread - topped with smoked salmon can be prepared ahead of time, and assembled just before you are ready to serve them. This recipe has been adapted from one I found on a Canadian website.”
READY IN:
15mins
YIELD:
16 crostini
UNITS:
US

Ingredients Nutrition

Directions

  1. Reserving some small sprigs of dill for garnishing the crostini, in a bowl, mix the mustard, dill, sugar and capers until they are well-combined, and set aside.
  2. Heat the grill, brush the French bread slices on both sides with the olive oil, place on the grill and grill them until they are lightly browned on both sides, turning them once, about 2-3 minutes.
  3. Spread about 1 teaspoon of the mustard mixture onto each of the toasted bread slices; add a couple of slices of cucumber, top with the smoked salmon and garnish with the reserved sprigs of fresh dill.
  4. Chef's Notes: The cucumber, mustard mixture and toasted bread can all be prepared ahead of time. Chill the cucumbers and the mustard mixture; and assemble the crostini just before serving.

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