Smoked Salmon Crostini

Smoked Salmon Crostini -

This creamy, PNW-inspired Smoked Salmon dip is classy, yet simple to make.  It’s perfect for parties, showers, or any type of gathering.



Smoked Salmon Spread:

  • 6 oz Smoked Salmon
  • ⅓ cup Olive Oil Mayonnaise
  • ½ cup Cream Cheese
  • ½ cup Parmesan Cheese, shredded
  • 1 ½ tsp Capers
  • 1 clove Garlic
  • 1 ½ Tbsp Shallot
  • 1 tsp Lemon Juice
  • 1 Tbsp White Wine
  • ½ tsp Pepper
  • 1 ½ Tbsp Parsley or Chives


  • 1 loaf Baguette, sliced
  • ¼ cup Olive Oil


  1. In food processor, add 4 ounces of smoked salmon and all other ingredients. Pulse to combine, about 5 pulses or so.
  2. Transfer to a small bowl and fold in remaining 2 ounces of smoked salmon. Place in fridge to allow flavors to combine.
  3. Turn oven to broil. Drizzle slices of baguette with olive oil. Place slices onto a baking sheet and place under broiler to toast until golden brown. Remove from oven and allow to cool.
  4. When ready to serve crostini, spread dip onto each slice or garnish bowl with additional shallots and parsley.


Adapted from Martha Stewart Smoked Salmon Dip