Smoked Salmon Crostini


Living in Alaska, it is not unusual to have a pantry full of smoked salmon, especially if you dip-net or fish, or do both. You can freeze only so much of your catch. The rest ends up being smoked and jarred to be enjoyed during the long Alaskan winters.

What do you do with all of that smoked salmon? Well, you get creative. That is what I do when I open a new jar of salmon; I experiment. Sometimes it works, sometimes not so much; but it definitely works in this recipe. The sweetness of the caramelized onion cooked in avocado oil complements the soft tanginess of the crème fresh or cream cheese, and the pickled jalapenos and capers balance the smokiness of the salmon.

Adjust the amount of the ingredients according to your preference.


1 baguette

1/3 cup crème fresh or cream cheese

1 cup smoked salmon, shredded

½ cup pickled capers

½ cup pickled jalapenos

1 cup sweet onion, thinly sliced

4 to 5 tbsp avocado oil or butter

Salt to taste


Preheat the oven to 350 F. Slice the bread into 1/3 inch thick slices. Place them on a baking sheet. Brush the tops with the avocado oil.  Bake 5 to 7 minutes or until the slices are lightly browned. Or, you can instead toast the slices of the bread in a toaster without oiling them.

In a frying pan, heat up 3 tbsp of the oil. Add the onion and the salt, and sauté for 10 to 15 minutes until golden brown. Transfer to 2 thicknesses of paper towel to absorb extra oil.

Spread a layer of the crème fresh on the top side of the each slice of the crostinis; then top them with the salmon, onion, and capers or jalapenos.

Serve as an appetizer.



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