Nickel Allergy Friendly Smoked Salmon Crostini with Dill
Total time23 min
Prep time15 min
Cook time8 min
4.8(28)
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Learn more →Ingredients
6 servings
For the crostini
- 1 french baguette (about 12 oz), cut into ½-inch slices
- 2 tbsp olive oil
For the cream cheese spread
- 8 oz cream cheese, softened
- 2 tbsp sour cream
- 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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