Anti Inflammatory Smoked Salmon Crostini with Dill

Total time23 min

Prep time15 min

Cook time8 min

Anti Inflammatory Smoked Salmon Crostini with Dill

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Ingredients

6 servings

For the crostini

1 french baguette (about 12 oz), cut into ½-inch slices
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2 tbsp olive oil

For the cream cheese spread

8 oz cream cheese, softened
2 tbsp sour cream
Ingredient note
Full-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount of sour cream used here (~1 tsp per serving) is likely fine. If you prefer to always avoid sour cream, please tap it and change its rating to Red.
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh dill, finely chopped, plus more for garnish
¼ tsp salt
¼ tsp black pepper

For assembly

6 oz smoked salmon, thinly sliced
2 tbsp capers, drained
¼ small red onion, very thinly sliced

For serving

fresh dill sprigs, for garnish (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet and brush the tops lightly with olive oil.
2
Bake for 7–8 minutes, until the edges are golden and the tops are crisp and dry to the touch. Transfer to a wire rack and let cool for 5 minutes.

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