Hot smoked salmon crostini recipe

(3 ratings)

We love the gentle balance of flavours of this classic hot smoked salmon crostini - salmon is a party food favourite...

Hot smoked salmon crostini
(Image credit: Future / PHILIP SOWELS)
Preparation Time15 mins
Cooking Time10 mins
Total Time25 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories71 Kcal4%
Saturated Fat2 g10%
Fat4.5 g6%
Carbohydrates5 g2%

It takes just a few simple steps to make these delicious, hot smoked salmon crostini - the perfect party food.

The rich, smoked flavour of the salmon works wonders with the smooth creme fracihe, punchy dill, and zingy capers. It's a treat for the tastebuds. Drizzle in lemon juice before serving. These canapes are best made and eaten on the same day for the freshest flavour and best crostini crunch. 


  • 1tbsp extra virgin olive oil, plus extra to drizzle
  • baguette, sliced thinly into 16 slices
  • 120g crème fraiche
  • 20g bunch dill, most finely chopped, with a few fronds reserved for garnish
  • 2tbsp capers, roughly chopped
  • Squeeze lemon juice
  • 100g hot smoked salmon, flaked




  1. For the crostini base: Heat the oven to 200C Fan/Gas 7. Put the baguette slices on a baking tray, drizzle with the oil and season. Cook for 10 mins until they are golden and crisp.
  2. For the hot smoked salmon topper: Combine the crème Fraiche, dill, capers, and lemon juice. Spread evenly over the crostini, then top with a flake of salmon and a frond of dill.

Top tips for making hot smoked salmon crostini

This recipe would work just as well with flaked salmon too - the smoked salmon adds a warm flavour to the dish but the pairing of salmon, dill, and creme fraiche works just as well with other cuts of salmon too - especially great for using up leftovers. 

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Rose Fooks
Deputy Food Editor

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.

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