Smoked Salmon, Dill & Caviar Crostini
This is the most deliciously elegant yet incredibly simple crostini recipe I know. These Smoked Salmon, Dill and Caviar Crostini are one of my favorite appetizers when I want something that feels refined without being fussy. If you love caviar-forward entertaining, my guide to building a caviar board pairs beautifully alongside them, and they are the first thing I make when I want a table to feel like an occasion, much like my prosciutto and fig crackers.
They are light, beautifully balanced and always disappear fast. From baby showers to intimate dinner parties, these crostini are consistently the first thing guests ask about. For a full seafood spread, my smoked salmon charcuterie board is a natural companion, and a spring charcuterie board does the same work when the season turns warm.
What’s more, they take about 30 minutes, most of it toasting and cooling the bread. In particular, a good baguette makes all the difference, and my guide to where to find fresh bread in Atlanta is where I start. When I want more of these flavors, I build a spring tinned fish board too.
What Is Crostini
Crostini means “little toasts” in Italian. They are slices of baguette brushed with olive oil and toasted until crisp outside and slightly tender inside. Unlike bruschetta, which is often rubbed with garlic and topped with tomatoes, crostini are meant to be a subtle base so the toppings can shine.
In essence, they are the perfect entertaining canvas, just like my blackberry goat cheese mint crostini and mushroom and brie crostini.
Smoked Salmon, Dill & Caviar Crostini Ingredients (With Purpose & Flavor Notes)
Baguette
Sliced about ½ inch thick and toasted until golden. Store-bought crostini work if you are short on time.
Olive Oil
A light brush helps the bread crisp and adds flavor.
Full-Fat Cream Cheese
Softened, it makes the creamiest, most flavorful spread.
Fresh Dill
Finely chopped in the spread and in tiny sprigs on top, it is the classic partner for salmon.
Lemon Zest and Juice
Brightens the cream cheese and balances the rich salmon.
Smoked Salmon
Thinly sliced; fold it loosely for a pretty presentation.
Caviar
A small dollop makes it luxurious. I love Ossetra, but any caviar you enjoy works.
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Everything I Love for this recipe
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Mother-of-Pearl Caviar Spoons
Mother-of-pearl won’t change the flavor of caviar the way metal can.
Glass Caviar Server
Keeps caviar or crème fraîche chilled and elegant on the table.
Olive Wood Serving Board
A warm, natural board for crostini, lemon and dill.
Herb Scissors
Snip fresh dill cleanly for the spread and garnish.
Half Sheet Pan
Toasts a full batch of baguette slices evenly.
Silicone Pastry Brush
Brushes a thin, even layer of olive oil on every slice.
Bread Knife
Slices the baguette into neat ½-inch rounds.
Microplane Zester
Fresh lemon zest brightens the dill cream cheese.
Spreader Knives
Spread the cream cheese smoothly to the edges.
Glass Prep Bowls
Mix the dill cream cheese and portion garnishes.
Small Ramekins
Serve extra dill cream cheese or caviar on the side.
Serving Platters
A white platter makes the pink salmon and black caviar pop.
How To Make Smoked Salmon, Dill & Caviar Crostini
Step 1: Toast the Crostini
Arrange the baguette slices on a baking sheet, brush one side with olive oil and toast at 375°F until golden, about 10 minutes. Let cool.
Step 2: Make the Dill Cream Cheese
Mix the softened cream cheese with dill, lemon zest, lemon juice, salt and pepper until smooth.
Step 3: Spread
Spread a generous layer of the dill cream cheese on the toasted side of each slice.
Step 4: Top and Garnish
Add a folded piece of smoked salmon, a small dollop of caviar and a tiny sprig of dill. Serve right away.
Smoked Salmon, Dill & Caviar Crostini
Ingredients
- 12 slices baguette about ½ inch thick
- 1 to 2 tbsp olive oil
- 4 oz cream cheese full-fat, softened
- 1 tbsp fresh dill finely chopped, plus sprigs for garnish
- 1 tsp lemon zest
- 1 tbsp lemon juice
- salt and freshly cracked black pepper to taste
- 4 oz smoked salmon thinly sliced
- 2 to 3 tbsp caviar your preferred type
Instructions
- Toast the bread. Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, brush one side lightly with olive oil and toast until golden and crisp, about 10 minutes. Let cool.
- Make the dill cream cheese. Mix the softened cream cheese, chopped dill, lemon zest, lemon juice, salt and pepper until smooth. Taste and adjust.
- Spread. Spread a generous layer of the dill cream cheese on the toasted side of each crostini.
- Top. Add a folded piece of smoked salmon and a small dollop of caviar to each.
- Garnish and serve. Finish with a tiny sprig of dill, arrange on a platter and serve right away.
Video
Notes
KEEP HOSTING
More to make and share — crostini, toasts, and elegant bites.
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Toasty crostini topped with savory steak and a zesty horseradish spread.
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Easy Crab Toast with Lemon Mayo
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Get the Recipe →Smoked Salmon, Dill & Caviar Crostini Variations
Swap the Spread
Use crème fraîche, sour cream or whipped ricotta instead of cream cheese.
Skip the Caviar
Top with capers and thin red onion for a classic lox-style bite.
Make Them on Chips
Serve the salmon and caviar on potato chips, like my caviar potato chips.
Add Cucumber
A thin cucumber slice under the salmon adds crunch and freshness.
Use Smoked Trout
Swap in flaked smoked trout for a milder bite.
Gluten-Free
Use gluten-free baguette slices or crackers.
When I Love Serving Smoked Salmon, Dill & Caviar Crostini
Baby Showers
Elegant, light and easy to pass, perfect for a spring baby shower.
Holiday Gatherings
A luxurious bite that feels festive without much effort.
Cocktail Parties
Two-bite appetizers guests can enjoy with a drink in hand.
Intimate Dinner Parties
A refined start to a special meal.
Champagne Celebrations
Salmon and caviar are made for bubbles, especially beside a champagne bar.
Brunch
Pour holiday mimosas alongside them for a dressed-up brunch.
What To Serve With Smoked Salmon, Dill & Caviar Crostini
Champagne or Sparkling Wine
The classic pairing with caviar and smoked salmon.
A Crisp Sauvignon Blanc
Bright acidity cuts the richness of the cream cheese.
A Warm Dip
Set out cheesy shrimp and crab dip for a warm bite beside the cool salmon.
A Board
Add a smoked trout board or a martini board for a full spread.
More Bites
Pair with pear and bleu cheese skewers for something sweet and savory.
Dinner to Follow
Follow with creamy lemon salmon piccata pasta for a seafood dinner party.
Smoked Salmon, Dill & Caviar Crostini Storage
Toast Ahead
Toast the crostini up to 1 day ahead and store them in an airtight container at room temperature.
Make the Spread Ahead
Refrigerate the dill cream cheese, covered, for up to 2 days; soften before spreading.
Assemble Close to Serving
Assemble no more than 1 hour before serving so the bread stays crisp.
Leftovers
Assembled crostini soften quickly; store leftover salmon and caviar separately in the refrigerator and use them soon, following the package dates.
Smoked Salmon, Dill & Caviar Crostini FAQs
Can I make crostini ahead of time?
Yes. Toast the bread up to 1 day ahead and assemble no more than 1 hour before serving.
What is the best bread for crostini?
A classic baguette with a sturdy crumb and thin crust.
What is the difference between smoked salmon and lox?
Smoked salmon is cured and smoked; lox is cured but not smoked, so it is softer and milder. Either works.
What caviar should I use?
Use whatever you enjoy and fits your budget. Ossetra is a favorite of mine.
How many does this make?
12 crostini, enough for 4 to 6 guests as an appetizer.
Can I make this gluten-free?
Yes. Use gluten-free baguette slices or crackers.
Final Thoughts
Smoked Salmon, Dill and Caviar Crostini never fail to set the tone. They feel elevated without being fussy and indulgent without being heavy. That balance is everything when I am hosting. For more on the same tray, add a bowl of whipped ricotta with roasted grapes or a plate of catfish nugget crostini. If you make these, tag me @eatingwitherica. I would love to see them!
Erica A. Thomas
Founder of Eating With Erica
SAVE NOW, MAKE LATER!
