Crostini With Salmon Recipe

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Crostini With Salmon

Erin St. Anne


If you wish to make ahead, add the lemon juice and zest just before serving. Keep covered and chilled prior to serving. Good with Pinot Grigio.

pinch tips: How to Knead Dough




10 Min


10 Min


8 oz
smoked salmon, finely chopped
1/4 c
red onion, finely chopped
3 sprig(s)
italian parsley, finely chopped
1 Tbsp
grated zest of 1/2 small lemon
2 Tbsp
olive oil, extra virgin
24 slice
baguette, or 12 slices italian bread (cut 24 slices in half)
butter, softened
black pepper, freshly ground

Directions Step-By-Step

Preheat oven to 350. In a medium bowl, combine the salmon, onion, parsley, capers, zest, and juice; toss. Stir in the oil; mix well. Set aside. Arrange the bread slices in a singlelayer on large baking sheet pans. Bake until almost crisp, 10-12 minutes.
Immediately spread the butter over one side of each crostini. The crostini may be baked and buttered several hours ahead. Top the crostini with the salmon mixture; sprinkle lightly with the pepper.

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