Smoked Salmon Crostini

A slice of country bread toasted in butter, topped with a creamy dill spread and thin ribbons of salmon. The crunch of the warm bread contrasts with the melting fish and the sharp lemon acidity.

• Prep: 15 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 488
• Protein: 33 g
• Carbs: 32 g
• Fat: 23 g

Ingredients

• 240 g Country bread ( sliced )
• 30 g Minimum butter sweet ( for the pan )
• 150 g Fresh cheese ( plain )
• 0.5 pc Citrus limon (L.) Burm. f. ( juiced )
• 2 tbsp Dill ( chopped )
• 1 tbsp Chives fresh ( chopped )
• 200 g Oncorhynchus kisutch ( thinly sliced )
• 1 pinch Black pepper ground
• 1 pinch Fleur de sel
• 200 g Smoked salmon ( in chiffonnade )

Instructions

1. Toast the bread

   Cut country bread slices 1 cm thick. In a pan with butter, brown the slices until golden and crispy on both sides. The bread should 'sing' when scraped.

2. Prepare the cream

   Chop the dill and chives. In a bowl, loosen the cream cheese with lemon juice, incorporate the herbs and a pinch of pepper. The cream should be smooth and coat the spoon.

3. Assemble the crostini

   Spread a generous layer of cream on the still-warm bread. Arrange the smoked salmon in chiffonnade on top. Finish with a pinch of fleur de sel and a sprig of fresh dill for presentation.

Chef's tips

• Don't toast the bread too far in advance; it should remain warm for the temperature contrast.
• If the cream is too thick, add a teaspoon of liquid cream to loosen it.

Storage

Eat immediately after assembly. The cream can be prepared 24 hours in advance and kept chilled.