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Smoked Salmon Crostini

Recipe Smoked Salmon Crostini

Preparation Time

35 Minutes


  • 2 x 200g packs smoked salmon
  • 4 spring onions, chopped
  • 2-3 tbsp of capers, drained
  • 200g pot cream cheese
  • 3 lemons, cut into thin wedges, to serve

For the crostini bases

  • 4 thin baguettes
  • splash of olive oil


  1. Cut salmon into thin strips. Mix cheese with the spring onions and capers. Store in the fridge for up to 2 days. Spread each crostini with the cheese mix, top with a strip of salmon. Serve with lemon wedges.
  2. For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.


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