Method
These smoked salmon and cucumber crostini are a fresh, elegant starter featuring crisp toasted bread, creamy cheese, and delicate smoked salmon.
1. Preheat the oven
Preheat the oven to 190°C fan (or 210°C conventional).
2. Prepare the bread
Slice the baguette into 12 equal slices, approximately 1.5cm thick.
Arrange the slices on a baking tray.
3. Toast the crostini
Brush both sides of the bread slices with 1tbsp olive oil.
Bake for 8-10 minutes, turning halfway through, until lightly golden and crisp.
Remove from the oven and allow to cool.
4. Prepare the cream cheese mixture
In a small bowl, combine:
150g cream cheese
1tbsp fresh dill
1tsp lemon juice
¼tsp black pepper
Mix until smooth.
5. Assemble the crostini
Spread a generous layer of the cream cheese mixture onto each toasted bread slice.
6. Add the cucumber
Place a few thin slices of cucumber on top of the cream cheese.
7. Add the smoked salmon
Gently fold the smoked salmon slices and place them on top of the cucumber.
8. Garnish
Sprinkle with a little extra fresh dill if desired.
9. Serve
Arrange the crostini on a serving platter and serve immediately with lemon wedges on the side.
Serving Suggestions
Serve alongside a mixed leaf salad for a light starter.
Add a few capers for extra flavour.
Pair with a chilled sparkling water with lemon or a crisp white wine.
