Smokin’ Crostini Business

Toasted Baguette Slices with Smoked Salmon, Fresh Herbs, and Lemon Crème Fraîche

25 minutes

Serves 4

DinnerItalianGluten-freeNut-freeSoy-free

Herb's take

For this Italian-inspired appetizer, we blend smoky, silky salmon with creamy, citrus-brightened crème fraîche on a crisp crostini. You’ll master the science of balancing fat, acid, and texture, plus get an excuse to practice your baguette-slicing skills.

Ingredients

Yield

1 baguette, cut into 16 thin slices
3 tbsp olive oil, for brushing
3/4 cup crème fraîche
1 lemon, zested and juiced
2 tbsp fresh dill, finely chopped
2 tbsp fresh chives, finely sliced
6 oz smoked salmon, thinly sliced
2 tbsp capers, drained
1/2 tsp freshly ground black pepper

Instructions

01
Preheat your oven to 400°F. Arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil.
02
Bake for 8 to 10 minutes, flipping halfway, until golden and crisp. Let cool.
Herb says
Crostini means 'little crusts', and that crunch is your flavor launchpad.
03
In a small bowl, combine crème fraîche, lemon zest, 2 teaspoons lemon juice, half the dill, and half the chives. Stir until smooth.
04
Taste the lemon crème and adjust with another teaspoon of lemon juice if you like it tangier.
Herb says
Acid brightens the fat; think of it as culinary contrast adjustment.
05
Lay the cooled baguette slices on a platter. Spread each with a generous layer of lemon crème.
06
Top each crostini with a ribbon of smoked salmon. Curl or fold for maximum visual drama.
Herb says
Presentation isn’t just a flex, it primes your brain for flavor.
07
Sprinkle the crostini with capers, remaining dill, and chives. Finish with freshly ground black pepper.
08
Serve immediately, preferably with good company and a chilled white wine of your choosing.

Want your own recipe?

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HERB

Smokin’ Crostini Business

Ingredients

Instructions