Introduction
There is nothing quite as elegant for a New Year’s Eve toast as smoked salmon. This appetizer has been a party staple for decades, but it’s currently trending again for its “upscale home party” vibe. The combination of silky salmon, tangy cream cheese, and a pop of capers creates a sophisticated bite that pairs perfectly with champagne.
Why You’ll Love This Recipe
- 10-Minute Prep: No cooking required—just simple assembly.
- Elegant Aesthetic: Looks beautiful on a white platter for your website photos.
- Bright & Fresh: The lemon and dill cut through the richness of the salmon.
- Make-Ahead Friendly: You can toast the bread hours in advance.
- High-End Flavor: Tastes like a five-star hors d’oeuvre with minimal effort.
Ingredients
- 1 baguette, sliced into 1/2-inch rounds
- 8 oz cream cheese, softened
- 1 tablespoon fresh dill, chopped (plus more for garnish)
- 1 tablespoon lemon juice + 1 teaspoon zest
- 8 oz smoked salmon, torn into bite-sized pieces
- 2 tablespoons capers, drained
- Thinly sliced red onion (optional)
Instructions
- Preheat oven to 375°F (190°C). Place baguette slices on a baking sheet and toast for 5–8 minutes until crisp and golden.
- In a small bowl, whisk together the cream cheese, dill, lemon juice, and lemon zest until smooth.
- Spread a generous layer of the cream cheese mixture onto each toasted crostini.
- Top with a piece of smoked salmon, folding it slightly for height.
- Garnish with 2–3 capers, a sprig of fresh dill, and a sliver of red onion if desired.
Tips
For the best texture, use “kettle-cooked” potato chips instead of bread for a trendy, gluten-free variation that adds an extra crunch.