smoked salmon starter

This Smoked Salmon and Boursin Crostini has only a few ingredients, can be assembled in minutes and is sure to impress your guests.

Smoked Salmon Crostini

baguette

olive oil

smoked salmon

Tablespoons Boursin (Garlic & Fine Herbs)

sour cream (I used full fat)

smoked pepper

chives (optional)

Place a rack 6 inches from the broiler element and heat the broiler on high.

Set the slices of baguette on a baking sheet. Brush the tops with a little olive oil.

Place the baking sheet under the broiler and toast the bread until they are crispy and lightly golden on top, about 2 minutes.

Whisk the Boursin cheese with the sour cream until you have a lump free creamy consistency.

Take the crostini and spread the creamy cheese on top. Place the smoked salmon over the cheese spread and sprinkle with a tiny bit of smoked pepper (if you have it).

To finish, garnish with fresh chives.

Serve immediately.

These easy smoked salmon canapes with cream cheese are the perfect appetizer or starter for parties. With only 4 ingredients required, salmon bites are both simple to make, and taste amazing!

Smoked Salmon Canapes

crostini

salmon

cream cheese ((spreadable

dill

Place the blinis or crostinis on a serving tray or cutting board.

Spread a thick layer of cream cheese on top of crostinis or blinis.

Add a piece of smoked salmon on top of the cream cheese. Garnish with a small sprig of fresh dill. Keep the canapes refrigerated, or serve them immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1635882189/j0a0rwy64doxe3lw7knw.mp4

Smoked salmon canapes are fantastic appetizers or finger food, and perfect for entertaining. Smoked salmon, dill and cream cheese are layered on top of blinis or crostinis to create an easy savory starter.

Smoked salmon terrine comprises a creamy filling wrapped in smoked salmon slices. A perfect smoked salmon starter for Christmas. Serve with salad and crackers.

Smoked Salmon Terrine

leaf gelatine

(14 oz) smoked salmon slices

(11 oz) cream cheese

120 milliliters (4 fl oz) crème fraîche

milliliters (2 tbsp) wholegrain mustard

dill, finely chopped [optional]

juice of 1 lime

Soak the gelatine in a little bit of water in a small bowl until softened.

Meanwhile, line a 450g/1lb loaf pan or terrine with clear film (plastic wrap). Use some of the smoked salmon to line the pan, laying the slices widthways across the base and up the sides and leaving enough hanging over the edge to fold over the top of the filling.

Set aside enough of the remaining smoked salmon to make a middle layer the length of the pan. Chop the rest finely by hand or in a food processor. Take care not to over-process the salmon; it must not form a paste.

In a bowl, beat the cream cheese, crème fraîche, mustard and dill until well combined. Scrape in the chopped salmon and mix with a rubber spatula or a spoon until well combined.

Squeeze out the gelatine and put the sheets in a small, heavy pan. Add the lime juice. Place over a low heat until the gelatin has melted, cool slightly, then stir into the salmon mixture.

Spoon half the mixture into the lines pan. Lay the reserved smoked salmon sliced on the mixture along the length of the pan, then spoon on the rest of the filling and smooth the top.

Tap the pan on the surface to expel any trapped air. Fold over the overhanging salmon slices to cover the top. Cover the whole pan with clear film and place in the refrigerator to chill for at least 4 hours, preferably 6-8 hours.

The cream cheese and crème fraîche really brings a coolness to the smoky salmon in this recipe. Absolutely beautiful!

I made this for a dinner group and it was easy to prepare, delightful and tasty - and a party pleaser to boot! Looked beautiful too. Served it with micro greens, extra dill, lemon, guacamole, and melba toast. Will definitely recommend this recipe.

This stunning starter can be assembled ahead, then topped with dressed leaves just before serving.

Smoked salmon with prawns, horseradish cream & lime vinaigrette

tbsp crème fraîche

horseradish sauce

prawns

lime

tsp clear honey

½ tsp finely grated fresh root ginger

small leaf salad

Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.

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Smoked Salmon Crostini

Smoked Salmon Canapes

Smoked Salmon Terrine

Smoked Salmon Terrine

Smoked salmon with prawns, horserad...

Top 5 smoked salmon starter recipes from across the web

The most viewed smoked salmon starter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Salmon Crostini

Smoked Salmon Canapes

Smoked Salmon Terrine

Smoked Salmon Terrine

Smoked salmon with prawns, horserad...

The most viewed smoked salmon starter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine