Smoked Salmon Appetizer

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This Smoked Salmon Appetizer is a simple and elegant crostini or brunch recipe made up of crispy bread layered with thin slices of salty smoked salmon topped with tangy capers, onions and a dijon vinagarette.

Smoked salmon crostini appetizer on plate.

Smoked salmon is a classy way to serve your guests when entertaining. Top it over some crispy crostini and you've got a beautiful and filling appetizer for everyone to enjoy!

Whether you're serving my smoked salmon carpaccio or this smoked salmon crostini, they are both a fancy but quick appetizer to please your guests when entertaining at home.

All you need to do is toast your baguette, fry up some capers, and assemble most of which can be done in advance! It's a classy cold appetizer that people will love.

The flavors are bright and refreshing, making this a perfect appetizer to serve at a brunch, baby or bridal shower, cocktail party, wine tasting or even for an adult tea party.

If you're looking for MORE crostini ideas, check out this post of 33 crostini toppings you'll love!

What Is Smoked Salmon?

When you "smoke" salmon, it's typically cured, to preserve it, and either hot or cold smoked to add flavor. The result is a flavorful, salty fish that is best served raw.

Smoked salmon is typically thinly sliced and packaged tightly.

If you own a smoker, you can cure and smoke your own salmon at home. It's less expensive and not too hard to do. Plus, you can control the flavors.

Is Smoked Salmon Raw?

Smoked salmon is first cured then smoked over a fire hot OR cold. If it's hot smoked, it's cooked. If it's cold smoked, it will still be raw.

Salmon that's hot smoked, cooks during the smoking process at a higher temperature. This results in a firm texture and bright orange color.

Cold smoked salmon smoked the fish at no more than 80 degrees F which will not really cook the salmon. The texture will result in a more tender salmon that's deeper in color.

Look at the package you're purchasing. Most will be cold smoked.

Cold Smoked vs. Hot Smoked

As opposed to lox, hot smoked is typically drier and flakier. It is typically smoked at around 120 degrees F.

Cold smoked salmon is cured for days using salt. The salt draws out the moisture then smoked at a cooler temperature of around 80 degrees F.

Where to Purchase Smoked Salmon

There are many varieties of smoked salmon sold in grocery stored. The best brand is London Smoke & Cure Sashimi Grade Smoked Salmon. If you cannot find this, look for one that is pre-packaged, thinly sliced, and used a natural smoke flavor.

Smoked salmon is usually cured or cold smoked as opposed to lox which does not undergo a smoking process.

Find one that matches your budget and taste buds.

🐟 What You'll Need For This Smoked Salmon Appetizer

Equipment:

Baking sheet- a must for toasting the crostini.
Skillet- for sauteing the capers and shallots.
Cutting board- a must for any fine chopping.
Sharp knife- this will make slicing your shallots thinly a breeze.
Slotted spoon- for straining your capers and onions.
Mixing bowl- for tossing your capers and mixing up your vinaigrette.
Measuring cups and spoons- a must!
Serving platter- a beautiful platter makes the presentation.

Ingredients to make smoked salmon crostini.

🛒 Ingredient Notes

*full ingredients list and measurements can be found in recipe card below*

Baguette: You can usually find baguettes in the bakery section of your local grocery store. Choose a longer skinny one that's super fresh.
Capers: The capers are fried before serving for a nice little crunchy/salty bite!
Shallot: These also get fried for the topping and adds a sharp bite.
Garlic: Fresh garlic as opposed to garlic powder is BEST!
Mustard: Whole grain mustard is recommended as it adds a nice tang without being overpowering.
Lemon juice: Just to brighten up the rich flavors, fresh lemon juice is best!
Dill: Salmon and dill go together hand in hand. Be sure to use fresh dill for the best flavor!
Smoked salmon: Sockeye smoked salmon is the best out there! Just look for an all natural one, because many have red dye added to them (yikes!)

🧑‍🍳 Instructions

1. Thinly slice your baguette into 36 pieces and lay them out in a single layer on a baking sheet(s). Bake for about 5 minutes, or until very lightly toasted.

2. Drain the capers well and toss with the flour. Heat avocado oil in a medium sized skillet over medium heat and fry the capers for 2-3 minutes, or until the flour starts to look brown.

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3. Add sliced shallots into the oil and cook for another 3-5 minutes. Stir in garlic and cook for 1 more minute, then remove from heat immediately.

4. Use a slotted spoon to remove and caper mixture and place onto a paper towel any excess oil.

5. In a small mixing bowl, whisk together olive oil, mustard, lemon juice, dill, and pepper. Set that aside.

Draining capers and onions on paper towel.

6. Begin to build your smoked salmon crostini. Distribute the salmon evenly among the toasted baguette slices, top each with some of the caper mixture, drizzle with some of the vinaigrette, and finish with additional dill if desired.

7. Serve immediately and enjoy!

Storing Tips

Like any crostini, it's best eaten fresh. Once it has sat out and then been stored the bread loses that "crunch."

Also, you can't let smoked salmon sit out for more than 2 hours. If it has sat out for longer, it is no longer safe to consume.

Make sure you serve a fancy drink with your fancy crostini!

Frequently Asked Questions

Could I use hot salmon instead of cold smoked salmon?

For the best flavor, it's best if you follow the recipe as written and use cold smoked salmon.

Can I make smoked salmon crostini ahead of time?

No, this isn't a recipe that you can really make in advance. The crostini can get soggy if made too far ahead of time, so it's best if you make it right before you're ready to serve.