If you're looking to bring a touch of elegance to your Christmas spread this year, these Smoked Salmon Crostini with Dill Cream Cheese are just the thing. With their creamy, herby base and rich, smoky salmon perched atop a crisp, golden baguette slice, these little bites deliver huge flavor with minimal effort. They're the kind of dish that feels luxurious, yet they're surprisingly simple to pull off — exactly what you need when prepping for a busy evening of guests, games, and celebration. Whether you're hosting or contributing to a potluck, this recipe is a stellar option among Christmas appetizers easy finger foods.
Smoked Salmon Crostini with Dill Cream Cheese
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Appetizer
Cuisine American, European, Italian
Sharp bread knife for cleanly slicing the baguette without crushing it.
Baking sheet to toast the baguette slices into perfect crostini.
Mixing bowl to whip up the dill cream cheese mixture.
Electric hand mixer or whisk for making the spread extra fluffy.
Spreader or small spatula to neatly apply the cream cheese.
For the Crostini
- 1 French baguette day-old is perfect
- 3 tablespoons extra virgin olive oil
- Flaky sea salt to taste
- Freshly ground black pepper
For the Dill Cream Cheese Spread
- 8 oz full-fat cream cheese softened
- 3 tablespoons sour cream or Greek yogurt for a lighter version
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon finely chopped chives
- 1 teaspoon garlic powder
- Salt and pepper to taste
Toppings
- 6 oz cold-smoked salmon thinly sliced
- 1 small red onion very thinly sliced
- Capers rinsed and patted dry
- Fresh dill sprigs for garnish
- Lemon wedges for serving (optional)
- Cracked black pepper for finishing
Prep the Baguette
Start by preheating your oven to 375°F (190°C). Slice the baguette on a diagonal into about ½-inch-thick rounds—this not only gives you more surface area for toppings but also adds a visually elegant look.
Arrange the slices on a baking sheet in a single layer. Brush both sides lightly with olive oil and sprinkle with sea salt and black pepper. Bake for about 8–10 minutes, flipping halfway through, until they’re golden and crisp but not rock-hard. Let them cool slightly.
Make the Dill Cream Cheese
In a medium bowl, add the softened cream cheese, sour cream, lemon juice, lemon zest, dill, chives, garlic powder, and a pinch of salt and pepper. Beat everything together until light, fluffy, and well combined. Taste and adjust seasoning if needed—more lemon for tang, or more dill for that fresh, herbaceous punch.
This spread can be made up to two days ahead. Just store it in an airtight container in the fridge and give it a quick stir before using.
Assemble the Crostini
Once your crostini have cooled, spread each one with a generous layer of the dill cream cheese mixture. Then, artfully drape a slice of smoked salmon on top.
Add a few slices of red onion, a couple of capers for briny balance, and a sprig of fresh dill. Crack a bit of black pepper on top for extra flavor and flair.
If you're serving these right away, you can garnish the platter with lemon wedges and a few extra dill sprigs for that Christmas table wow-factor.
Pairings
These smoked salmon crostini are rich and savory with a fresh, herby twist, making them perfect with light, bubbly beverages. Here are a few pairing ideas:
- Sparkling wine or Champagne: The acidity and bubbles balance the creaminess of the cheese and the fattiness of the salmon.
- Dry white wines like Sauvignon Blanc or Pinot Grigio work wonderfully.
- Vodka-based cocktails such as a classic vodka martini or a cucumber gimlet can enhance the smoky notes of the salmon.
- For a non-alcoholic option, try a sparkling cucumber mint lemonade or iced green tea with citrus.
On a larger platter of Christmas finger food ideas for parties, you can include other complementary items like mini crab cakes, brie-stuffed dates, or deviled eggs with smoked paprika.
FAQs
1. Can I use hot-smoked salmon instead of cold-smoked?
Yes, but it changes the texture and flavor. Hot-smoked salmon is flakier and more cooked, so it's less silky than cold-smoked. It's still delicious and might even be easier for those who prefer a more “cooked” taste.
2. Can I use pre-flavored cream cheese?
You can, but be selective. Herbed or chive-flavored cream cheese can work in a pinch, but making your own with fresh dill and lemon gives a more vibrant, fresh flavor that elevates the appetizer.
3. Are there other bread options besides baguette?
Absolutely. You can use pumpernickel rounds, rye cocktail bread, or even mini naan cut into small rounds. Anything that can hold the toppings and provide some crunch works well.
4. What type of cream cheese should I use?
Full-fat cream cheese is recommended for its rich, creamy texture, especially since this is a holiday treat. However, you can use a whipped or reduced-fat version if you prefer a lighter bite.
5. Can I make these ahead of time?
You can prep all components ahead—toast the crostini and store them in an airtight container, and make the cream cheese spread a day or two in advance. Assemble the crostini just before serving to maintain crispness and freshness.
