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Smoked Salmon & Lemon Pepper Cream Crostini


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  • Lemon Pepper Cream:
  • 1/2 lb. Smoked Salmon, thinly sliced
  • 2 Tbsp. Chopped Fresh Dill
  • 1 Baguette, sliced diagonally
  • Extra-Virgin Olive Oil, for brushing
  • 2 tsp. Black Peppercorns
  • 1/3 C. Mascarpone Cheese
  • 1/3 C. Milk
  • Finely Grated Rind & Juice of 1 Lemon
  • Salt


Servings 24


Step 1

Brush each baguette slice with olive oil on both sides; place on baking sheet & bake in 375 oven till crisp & golden on both sides; let cool. Lemon Pepper Cream: Pound or grind peppercorns as finely as possible. Beat in mascarpone. Add milk & lemon rind; beat again. Season with lemon juice & salt. Toss salmon with chopped dill. Spread crostini with cream mixture & place mound of smoked salmon mixture on top. Squeeze a little more lemon juice over top & serve immediately.


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