Super easy Smoked Salmon Crostini made with a five-minute smoked salmon pâté, brightened with horseradish and lemon zest. Spread it on thick slices of char-grilled toasted bread and finish with caper berries and chives. Elegant, simple and delicious.
Crostini are one of my favourite quick snacks or appetizers to prepare for guests. They’re versatile and impressive, but fast to make.
There are countless topping combinations — from Stracchino and sausage to chicken liver pâté (Crostini Neri) — and of course classic smoked salmon crostini, which always feels special. I make this often for a fast lunch, and it’s perfect to serve at gatherings.
The salmon becomes a smooth, creamy pâté when blitzed with cream and cream cheese, then is spread over char-grilled toast and garnished with chives and capers — a timeless flavour pairing.
Ingredients – what you need
To make these smoked salmon crostini you’ll need smoked salmon, cream cheese, heavy cream, horseradish, lemon zest, capers, chives and black pepper. Use your favourite crusty bread, sliced thickly for toasting.
See the photo below for the ingredients.
How to make Smoked Salmon Crostini
Place all pâté ingredients in a food processor and blitz until you reach a medium to smooth texture. Transfer to a bowl and set aside.
Lightly drizzle the bread slices with olive oil and char-grill them on both sides, or toast as you normally would.
Allow the toast to cool slightly, then spread with the salmon pâté. Top with chopped chives, a few capers and a crack of black pepper. Serve immediately.
Serving suggestions
Smoked salmon crostini make an ideal party appetizer. For entertaining, slice the bread smaller or halve each slice for bite-sized pieces. Garnish with chives, dill or fennel fronds, add capers, and finish with freshly ground black pepper.
They also pair beautifully with quick marinated olives and Italian cocktails such as a classic Negroni, Campari Spritz or a Limoncello Martini.
Top tips and recipe FAQ’s
- Salmon – choose good-quality smoked salmon for the best flavour.
- Consistency – if the pâté is too thick, thin it with a tablespoon of heavy cream at a time while processing until you reach the desired texture.
- Herbs – chives are classic, but fennel fronds, dill or finely chopped parsley are all excellent alternatives.
- Seasoning – smoked salmon is already seasoned, so add only black pepper unless you prefer extra salt.
- Bread – rye sourdough works wonderfully with smoked salmon, but ciabatta or any crusty loaf will do.
Yes. Prepare the pâté up to a day ahead, cover it tightly and refrigerate. Toast the bread just before serving for best texture.
Store the pâté in the fridge for 1–2 days. Freezing is not recommended because the cream may separate.
More appetizers you might like
- Chicken Liver Pâté – Tuscan Crostini
- Bruschetta al Pomodoro
- Grissini – Italian Breadsticks
- La Giardiniera sott’aceto – Italian Pickled Vegetables (serve with cured meats and cheese)
- Mozzarella in Carrozza (Fried Mozzarella Sandwiches)
- Eggplant Bruschetta with Mozzarella
If you try this Smoked Salmon Crostini or any recipe on the blog, please rate it and leave a comment to let me know how it turned out — I love hearing from readers.
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and sometimes video.
Smoked Salmon Crostini
By Emily
Ingredients
- 1.5 cups smoked salmon (200g)
- 2/3 cup heavy cream (140ml)
- 1/3 cup cream cheese (70g)
- 1 tbsp horseradish
- Zest of half a lemon
- Black pepper
- Chives, for serving
- Capers or caper berries, for serving
- 6–8 slices crusty bread (slices can be halved for appetizers)
Instructions
- Place all ingredients in a food processor and blitz to a medium-smooth pâté. Set aside.
- Drizzle bread slices with olive oil and char-grill both sides, or toast as preferred.
- Cool the toast slightly, spread with salmon pâté, top with chopped chives, capers and black pepper, and serve.
Video
Notes
- Salmon – use good-quality smoked salmon where possible.
- Consistency – thin the pâté with extra heavy cream, 1 tbsp at a time, if needed.
- Herbs – garnish with chives, fennel fronds, dill or parsley.
- Seasoning – no additional salt is usually necessary; add black pepper to taste.
- Bread – rye sourdough, ciabatta or any crusty bread works well.
- Storage – make the pâté 1–2 days ahead and keep covered in the refrigerator.
Helpful Info for All Recipes
- I always use extra virgin olive oil unless stated otherwise.
- All vegetables are medium unless noted.
- Recipes are tested using a fan (convection) oven unless specified.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is an estimate.
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