These smoked salmon crostini make a stunning yet simple appetizer that everyone will love. Toasty baguette slices are smeared with a dill and mustard cream cheese, then topped with pickled cucumbers and slices of smoked salmon. Perfect for parties or light lunch nibbles.
To pickle the cucumbers: Add the vinegar, sugar, mustard seeds, and salt to a large jar, or container with a tight-fitting lid. Shake to combine. Add the cucumber slices and shake again, so that they’re fully coated in the vinegar. Let them pickle for about 15 minutes, shaking a few more times.
Preheat the oven to 350ºF. Arrange the baguette slices in a single layer on a parchment-lined baking sheet and brush with the olive oil. Bake them until golden and lightly browned, about 10 minutes. Remove from the oven and let cool.
To make the cream cheese spread: In a medium bowl combine the cream cheese, mustard, capers, dill, lemon juice, zest, salt, and pepper. Mix well to incorporate all of the ingredients.
To assemble the crostini: Drain the pickled cucumbers. Spread the cream cheese mixture evenly over each crostini. Top each crostini with pickled cucumbers, and a slice of smoked salmon, gently rolled. Garnish each crostini with a sprig of fresh dill and cracked black pepper. Arrange on a platter and serve immediately.
Servings 0