Smoked Salmon Crostini with Asparagus
These smoked salmon crostini feature crisp toast, whipped cream cheese, cold-smoked salmon, and tender asparagus. A simple appetiser with big flavour!
Servings: 30 pieces
Equipment
- Glass Bowl
- Large Saucepan
- Serving Tray
Ingredients
- 10 spears asparagus
- 2 teaspoon olive oil
- salt and pepper to taste
- 1 cup plain whipped cream cheese
- 2 tablespoons capers finely chopped
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill finely chopped (plus extra for garnish)
- 1 teaspoon lemon zest grated (plus extra for garnish)
- ¼ teaspoon black pepper
- 6 ounces smoked salmon cut into 1.5 inch strips (cold-smoked)
- 1 package Melba Canapé crackers or Paris-Toast Mini Toasts
Instructions
- Fill a large saucepan with water, add 1 teaspoon of salt, and place over medium-high heat. Bring to a boil.
- Meanwhile, snap hard ends off of asparagus and discard. Cut remaining portions of stems into 1.5 inch pieces.
- Add ice to a large bowl of cold water, and place it next to your stove. You will need this to blanch the asparagus.
- Add the asparagus to the boiling water. Cook for 2-3 minutes, or until bright green and tender. Then use a slotted spoon to move the asparagus out of the boiling water and into the ice water.
- Allow asparagus to cool down, then drain thoroughly. Dry the asparagus pieces on a towel, then toss in a bowl with olive oil, salt and pepper. Set aside.
- In a bowl, combine the cream cheese, capers, lemon juice, chopped dill, lemon zest and black pepper. Spread the cream cheese mixture on each toast. Top each toast with a piece of dill (optional).
- Wrap a piece of smoked salmon around each piece of asparagus. Place a salmon/asparagus bundle on top of each toast, and garnish with extra lemon zest, black pepper and/or fresh dill fronds. Serve immediately.
Notes
Ingredient Notes
- Cold-smoked salmon works best. Nova salmon, lox, or gravlax are fine too — just avoid hot-smoked (kippered) salmon.
- Whipped cream cheese spreads easily. If using regular cream cheese, bring it to room temperature first.
- Melba Canapé Crackers or Paris-Toast Mini Toasts save time. You can also use toasted baguette slices, rye rounds, or cucumber slices.
- For crostini with only asparagus tips, you’ll need 2 bunches (about 20 spears). Save the middle pieces for soup or salad.
- Make the cream cheese spread and prep the asparagus a day ahead.
- Assemble just before serving to keep the base crisp.
- Defrost only what you need and refrigerate leftovers promptly.
- Smoked salmon should be eaten within 3 days.
- Not recommended for pregnant individuals (check with your healthcare provider).
Nutrition
Serving: 3g | Calories: 36kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 83mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
