Smoked Salmon Crostini

Recipe by The Oakville Grill & Cellar

Effortlessly elevate your next gathering with The Oakville Grill & Cellar’s Smoked Salmon Crostini. This appetizer combines savory flavors and crisp textures, perfect for hosting any occasion.

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Smoked Salmon Crostini

Elegant bites for hosting perfection

Yield: 40 Crostini

Ingredients:

INGREDIENTS FOR SMOKED SALMON CROSTINI
2 medium-sized baguettes
1 cup olive oil
1 Tbsp. sea salt
1 recipe of smoked salmon dip (ingredients and method below)
1 small red onion
1 bunch chives
1 bunch dill
1 lemon
2 Tbsp. extra virgin olive oil

INGREDIENTS FOR SMOKED SALMON DIP
2 lbs. hot smoked salmon (this kind is fully cooked)
3 Tbsp. chives, chopped
2 Tbsp. parsley, chopped
2 Tbsp. smoked paprika
2 Tbsp. garlic powder
1 Tbsp. salt
3 Tbsp. soy sauce
1 lb. butter, at room temperature
1 lb. cream cheese, at room temperature
2 lemons

Method:

METHOD FOR SMOKED SALMON DIP
1. Zest the two lemons into a bowl and then juice them into a separate bowl.
2. In another bowl, flake the salmon into large chunks.
3. Into the bowl of an electric mixer, add all ingredients except for the smoked salmon. Beat the cream cheese and butter mixture on medium speed until fully incorporated and fluffy (about 2-3 minutes).
4. Scrape down the sides of the bowl then fold in the smoked salmon. Chef's Note: You will break up the salmon when you do this and that is ok. You want to have some larger chunks of salmon in the dip. You can also thoroughly mix the dip to have a finer texture.
5. Serve immediately after making the dip, this is best served at room temperature.

METHOD FOR SMOKED SALMON CROSTINI
1. Preheat oven to 325°F.
2. Slice your baguettes on a slight bias, making about 40 slices.
3. Drizzle the olive oil onto the baguette slices and season with sea salt.
4. Toast in the oven for 10 minutes, or until light golden brown. Allow to cool.
5. While cooling, brunoise (dice very finely) the red onion, slice the chives into fine rounds, and pick the dill and give it a rough chop. Set each ingredient aside individually.
6. Now that the crostini are at room temperature, scoop two tablespoons of the Smoked Salmon Dip onto each crostini.
7. Garnish all of them with the red onion, chives, dill, and zest the lemon over the top.
8. Plate the crostini onto a platter and garnish with a drizzle of extra virgin olive oil.