Erewhon Wild-Caught Smoked Salmon Crostini
ErewhonErewhon Wild-Caught Smoked Salmon Crostini
Ingredients
For the Crostini
- 1 organic sourdough baguette, sliced into 1/2-inch thick rounds
- 2 tablespoons organic extra virgin olive oil
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon freshly ground black pepper
For the Topping
- 4 ounces wild-caught smoked salmon, flaked or thinly sliced
- 4 ounces organic cream cheese, softened
- 2 tablespoons fresh dill, finely chopped, plus extra for garnish
- 1 tablespoon capers, drained
- 1/2 lemon, juiced and zested
Instructions
- 1
Preheat oven to 375°F. Arrange sourdough baguette slices in a single layer on a baking sheet. Drizzle with organic extra virgin olive oil and sprinkle with pink Himalayan salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 375
- 2
Bake for 8-10 minutes, or until golden brown and crisp. Remove from oven and let cool slightly.
⏱️ 10 min•🌡️ 375
- 3
While the crostini are baking, prepare the topping. In a small bowl, combine softened organic cream cheese, chopped fresh dill, drained capers, lemon juice, and lemon zest. Mix until well combined.
⏱️ 10 min
- 4
Once the crostini have cooled, spread a generous amount of the cream cheese mixture onto each slice. Top with flaked or thinly sliced wild-caught smoked salmon.
⏱️ 5 min
- 5
Garnish with additional fresh dill, if desired, and serve immediately. These wellness-focused crostini offer a delightful blend of omega-3 rich salmon and fresh, vibrant flavors.
Kitchen Tools
Nutrition Facts (per serving)
ErewhonErewhon Wild-Caught Smoked Salmon Crostini
Ingredients
For the Crostini
- 1 organic sourdough baguette, sliced into 1/2-inch thick rounds
- 2 tablespoons organic extra virgin olive oil
- 1/4 teaspoon pink Himalayan salt
- 1/8 teaspoon freshly ground black pepper
For the Topping
- 4 ounces wild-caught smoked salmon, flaked or thinly sliced
- 4 ounces organic cream cheese, softened
- 2 tablespoons fresh dill, finely chopped, plus extra for garnish
- 1 tablespoon capers, drained
- 1/2 lemon, juiced and zested
Instructions
- 1
Preheat oven to 375°F. Arrange sourdough baguette slices in a single layer on a baking sheet. Drizzle with organic extra virgin olive oil and sprinkle with pink Himalayan salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 375 - 2
Bake for 8-10 minutes, or until golden brown and crisp. Remove from oven and let cool slightly.
⏱️ 10 min•🌡️ 375 - 3
While the crostini are baking, prepare the topping. In a small bowl, combine softened organic cream cheese, chopped fresh dill, drained capers, lemon juice, and lemon zest. Mix until well combined.
⏱️ 10 min - 4
Once the crostini have cooled, spread a generous amount of the cream cheese mixture onto each slice. Top with flaked or thinly sliced wild-caught smoked salmon.
⏱️ 5 min - 5
Garnish with additional fresh dill, if desired, and serve immediately. These wellness-focused crostini offer a delightful blend of omega-3 rich salmon and fresh, vibrant flavors.