Smoked Salmon & Lemon Pepper Cream Crostini

Smoked Salmon & Lemon Pepper Cream Crostini

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  • Prep Time


  • Total Time


  • Servings



  • ½

    lb. Smoked Salmon, thinly sliced

  • 2

    Tbsp. Chopped Fresh Dill

  • 1

    Baguette, sliced diagonally

  • Extra-Virgin Olive Oil, for brushing

  • Lemon Pepper Cream:

  • 2

    tsp. Black Peppercorns

  • C. Mascarpone Cheese

  • C. Milk

  • Finely Grated Rind & Juice of 1 Lemon

  • Salt


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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