Smoked Salmon Crostini with Cream Cheese & Salmon Roe

Ingredients (Serves 4–6)

Base:

• 1 baguette, sliced into ½-inch (1 cm) pieces

• 2 tablespoons olive oil

Spread:

• 8 oz (225g) cream cheese, softened

• 1 tablespoon lemon juice

• 1 teaspoon lemon zest

• 1 tablespoon fresh dill, finely chopped

• ¼ teaspoon salt

• ¼ teaspoon black pepper

Topping:

• 4 oz (115g) smoked salmon, thinly sliced

• 2–3 tablespoons salmon roe (ikura)

• Fresh dill sprigs or microgreens

• Edible flowers (optional, for garnish)

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Instructions

Step 1: Toast the Bread

1. Preheat oven to 375°F (190°C).

2. Arrange baguette slices on a baking sheet.

3. Brush lightly with olive oil.

4. Bake for 8–10 minutes until golden and crisp.

5. Let cool slightly.

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Step 2: Prepare the Cream Cheese Spread

1. In a bowl, mix cream cheese, lemon juice, lemon zest, dill, salt, and pepper.

2. Stir until smooth and creamy.

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Step 3: Assemble

1. Spread a generous layer of cream cheese mixture on each toasted slice.

2. Gently fold smoked salmon into small rosettes and place on top.

3. Spoon a small amount of salmon roe over the salmon.

4. Garnish with fresh dill, microgreens, or edible flowers.

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Tips for Best Results

• Use high-quality smoked salmon for the best flavor.

• Assemble just before serving to keep the bread crisp.

• For extra flavor, lightly rub toasted bread with a garlic clove.