Ingredients
For the Smoked Salmon Pate
- 1.5 cups smoked salmon (200g)
- ⅔ cup heavy cream (140ml)
- ⅓ cup cream cheese (70g)
- 1 tbsp horseradish
- Zest of half a lemon
- Black pepper, to taste
For Serving
- Chives, chopped
- Capers or caper berries
- 6-8 slices crusty bread (sliced, can be halved for appetizers)
- Olive oil, for drizzling
Instructions
- Prepare the salmon pate: Combine the smoked salmon, heavy cream, cream cheese, horseradish, and lemon zest in a food processor. Blitz the mixture until it reaches a medium to smooth pate consistency. Season with black pepper to taste and set aside.
- Toast the bread: Lightly drizzle each slice of crusty bread with olive oil. Chargrill the slices on both sides until golden and slightly crispy, or toast them using your preferred method until they are nicely browned.
- Assemble and serve: Allow the toasted bread to cool slightly. Spread a generous layer of the smoked salmon pate on each slice. Garnish with chopped chives, a few capers or caper berries, and a sprinkle of black pepper before serving.
Notes
- You can substitute horseradish with a small amount of Dijon mustard for a milder flavor.
- Chargrilling the bread adds a smoky flavor, but toasting in a conventional toaster or oven is equally delicious.
- For a gluten-free option, use gluten-free bread slices instead of crusty bread.
- Chill the salmon pate for 15-20 minutes before spreading for a firmer, easier-to-spread consistency.
- These crostini are best served fresh but can be prepped ahead by preparing the pate and toasting the bread separately.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
