Smoked Salmon Crostini

Crostini are simple to prepare and the topping variations are endless. Tonight, I spread a smoked salmon mixture on grilled slices of a sesame seed baguette. I recommend using wild salmon, which is more flavorful than the widely available farmed variety.


4 oz coarsely chopped smoked salmon
3 tbsp. Vegenaise
1 tsp. prepared horseradish
1 tbsp. capers
1 tbsp. chopped fresh dill
Dash of lemon juice
Freshly ground black pepper
A pinch of coarse Alderwood Smoked Sea Salt
Baguette or a peasant-style bread, cut into ½-inch thick slices
Extra-virgin olive oil

  1. In a bowl, combine salmon, Vegenaise, prepared horseradish, capers, dill, lemon juice, black pepper, and salt. Cover and chill.
  2. Grill bread slices until both sides are golden brown with slightly charred crusts.
  3. Slather the salmon mixture on top of each toasted slice. Drizzle with olive oil, if desired, and serve.