Smoked Salmon Appetizer

Smoked salmon crostini appetizer with capers and dill on plate.

Course: Appetizer

Cuisine: Italian

Prep Time: 15

Cook Time: 13

Total Time: 28

Servings: Crostini

Calories: 48kcal

Author: Aleka Shunk

This Smoked Salmon Appetizer is simple and elegant. It's easy to make and great to serve at a brunch or for an appetizer. This recipe is finger food at it's finest!

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Ingredients

1 Fresh long baguette Cut into 36 ¼" slices
⅓ Cup Capers drained
1 Tablespoon All purpose flour
¼ Cup Avocado oil or olive oil for frying
1 Medium shallot very thinly sliced
1 Clove Garlic minced
8 Ounces Smoked salmon, thinly sliced*

Dijon Vinaigrette

2 Tablespoons Extra virgin olive oil
4 Teaspoons Lemon juice
2 Tablespoons Whole grain mustard
2 Teaspoons Fresh dill chopped
½ Teaspoon Ground black pepper

Instructions

Preheat the oven to 350°F.
Thinly slice your baguette into about 36 ¼" slices and lay in a single layer on your baking sheet. You may need to use 2 baking sheets in order to maintain one layer.
Place the baking sheet in the oven and bake for about 5 minutes, or until just lightly golden brown. Take out of the oven once toasted and set aside.
In a medium sized skillet, heat the avocado oil over medium heat.
Drain the capers well, and toss in a bowl with the flour to coat well. Carefully place them in the oil and fry for 2-3 minutes, or until the flour just starts to turn brown.
Add the thinly slices shallots to the oil and cook for an additional 3-5 minutes, or until they begin to become tender. Turn down the heat if it starts to burn.
Stir in the minced garlic and cook for just 1 minute in order to not burn the garlic.
Remove the pan from the heat and use a slotted spoon to take the caper mixture out of the oil. Place it onto a paper towel to drain any excess oil and set aside
In a small bowl, whisk together the olive oil, whole grain mustard, lemon juice, chopped dill, and ground black pepper.
Begin to assemble your crostini. Top the baguette slices evenly with the smoked salmon, evenly distribute the caper mixture over each, then drizzle ¼-½ teaspoon of the vinaigrette over each.
Finish with more fresh dill if desired as a garnish and serve immediately for a crispy bite.

Notes

This appetizer yields 36 crostini if using a narrow baguette. More or less will depend on the size of your baguette.

Serve within 1-2 hours of assembling to prevent the crostini from getting stale.

Both the caper/onion mixture AND the vinaigrette can be made 1-2 days in advance.

*Most smoked salmon is sold cold smoked already thinly sliced in the food store. Look for the best quality salmon you can find. Sushi grade is a plus. Natural smoked is recommended.

Check out this list of my favorite crostini appetizers!

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