By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
57 cal · 40 min
Smoked Salmon Crostini
Recipe GLPRaf7206f2edd90b
Elegant Nordic-inspired appetizer featuring crisp cucumber rounds topped with silky smoked salmon, fresh dill, and creamy crème fraîche. A light, sophisticated starter that balances delicate flavors with simple, quality ingredients.
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Ingredients
1 English cucumber, sliced into 36 thin rounds (about 1/8 inch thick)
8 ounces smoked salmon, thinly sliced
1/2 cup crème fraîche or sour cream
2 tablespoons fresh dill, finely chopped
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper, freshly ground
Sea salt to taste
Lemon zest for garnish
Fresh dill sprigs for garnish
Directions
Using a sharp knife, carefully slice the English cucumber into approximately 36 thin rounds of uniform thickness, about 1/8 inch each. Pat the cucumber slices dry with paper towels to remove excess moisture.
In a small bowl, whisk together the crème fraîche, fresh lemon juice, chopped dill, black pepper, and a pinch of sea salt until well combined and smooth. Taste and adjust seasoning as needed.
Arrange the cucumber rounds on a serving platter or board in rows or concentric circles.
Spoon or pipe approximately 1 teaspoon of the dill crème fraîche mixture onto each cucumber round, spreading gently and evenly.
Top each crostini with a small piece or fold of smoked salmon, arranging it attractively over the crème fraîche.
Garnish the platter with fresh dill sprigs and a light dusting of lemon zest. Serve immediately.
Comments
Smoked salmon and crème fraîche are reliable finds at any Charlotte-area chain, but the 40-minute stated time overlooks the bread—you'll need to slice and toast a baguette, adding 10-15 minutes of real prep and oven time. The cost per serving runs $2.50–$3.50 depending on salmon quality, which is moderate for an appetizer but steep for casual weeknight eating. This is a same-night, no-leftovers dish best suited to entertaining rather than family dinner, and the minimal cooking means it works well for that purpose once you budget the full time and accept the per-serving expense.
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