Smoked Salmon Crostini WITH Capers, Dill, AND GOAT Cheese
- 20m Prep Time
- 1h 12mCook Time
- 1h Ready In
Smoked salmon crostini with creamy goat cheese and caper topping make an elegant appetizer. Wild salmon is smoked with cherrywood for delicate flavor.
Ingredients
- 1 baguette cut at a slight bias into 24 (1/4-inch-thick) slices
- 29.6 ml extra-virgin olive oil
- 2 clove garlic peeled
- 227 g wild salmon, such as coho
- 7.39 ml good-quality Dijon mustard
- 4.93 ml kosher salt
- 4.93 ml coarse ground black pepper
- 78.9 ml crème fraîche
- 14.8 ml crème fraîche
- 78.9 ml goat cheese room temperature
- 14.8 ml fresh dill chopped
- 14.8 ml freshly squeezed lemon juice
- 7.39 ml capers chopped
- 1.23 ml lemon zest
- 0.62 ml kosher salt
- Finishing or Maldon salt
Nutrition (per serving, estimated)
Estimated based off 9 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 34.9 mg
- Iron: 0.33 mg
- Magnesium: 7.23 mg
- Phosphorus: 54.8 mg
- Potassium: 94.4 mg
- Zinc: 0.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- 227 g wild salmon, such as coho
- 7.39 ml good-quality Dijon mustard
- 4.93 ml kosher salt
- 4.93 ml coarse ground black pepper
- 78.9 ml crème fraîche
- 14.8 ml crème fraîche
- 14.8 ml freshly squeezed lemon juice
- 1.23 ml lemon zest
- 0.62 ml kosher salt
- Finishing or Maldon salt
Prepare
- 1 baguette, cut at a slight bias into 24 (1/4-inch-thick) slices
- Peel 2 clove garlic
- Bring 78.9 ml goat cheese to room temperature
- Chop 14.8 ml fresh dill
- Chop 7.39 ml capers
Let's Cook
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Step 1.
Preheat the oven to 375°F. Place the baguette slices on a baking sheet. Using a silicone brush, lightly coat the tops of the slices with the olive oil. Bake for 12 minutes, or until the crostini are slightly golden. Remove from the oven and rub each slice lightly with the peeled garlic cloves; the garlic will melt into the bread. Set aside. (This can be done earlier in the day.)
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Step 2.
Preheat the smoker to 225°F using cherrywood. Using tweezers, remove any pin bones from the salmon. Coat the flesh with the Dijon mustard and season with the kosher salt and black pepper. Place the salmon in the smoker and smoke for up to 1 hour, or until the internal temperature reaches 130°F. Remove the salmon and let it cool slightly, then shred it gently with your fingers, leaving some large chunks. (This can be done in advance.)
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Step 3.
While the salmon smokes, make the topping: In a large bowl, combine the crème fraîche, goat cheese, dill, lemon juice, capers, lemon zest, and kosher salt. Stir until well blended. Transfer the mixture to a ziplock bag and snip a small corner off the bag.
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Step 4.
Pipe about 1½ teaspoons of the crème fraîche mixture onto each crostini. Top each with a few pieces of shredded smoked salmon and a touch of finishing salt. Serve immediately.