Quite a while back, I did a post on Bourbon Maple Glazed Carrots and included a few photos of this smoked salmon dill and capers appetizer. I never did a follow up post on just the appetizer and I think it deserves it’s own day in the sun. It is so good and so easy. It’s a real elegant looking appetizer too, one that deserves a party.
I saw a nice package of smoked salmon on sale so I fixed MaryJo and me this great smoked salmon dill and capers appetizer that turned into half of our dinner. The salmon I used was Ducktrap, Scottish style Spruce Point, cold smoked Atlantic salmon.
If you are big into different appetizers, my mini Crab Cake Appetizers are something you’d like to try.
Making the smoked salmon dill and capers appetizer:
The baguette that I used was an Italian 5 grain bread that Publix makes. First, you slice this pretty thin and toast it. Do it like you are in Italy, put olive oil on the bread and toast it in a skillet and you have got a crostini. Simple. Next comes the cream cheese. I’ve seen similar appetizers where they mix up different ingredients in the cream cheese spread, but I keep it real simple. Just spread some plain old softened cream cheese on the crostini. Believe me, there are enough flavors running through these couple of mouthfuls to keep your taste buds entertained. You really don’t need any more.
After that, lay on a sprig of fresh dill and place a few capers on the cheese. Fold up a slice of smoked salmon and push it into the cheese. Add a few more capers here and there…take pictures!…then eat.
This is really a great appetizer for any occasion.
Hey. Did you make this recipe? Let me know if you liked it in the comment section below. Also, drop a photo on your Instagram and hashtag #joeshealthymeals. I love seeing what you guys are making.
Smoked Salmon Dill and Capers Appetizer
This is a real elegant looking appetizer, one that deserves a party.
- 8 pieces of baguette , thinly sliced
- 2 tsp . extra virgin olive oil
- 2 oz . cream cheese
- fresh dill weed
- 1/4 c . drained capers
- 3 oz . thin sliced smoked salmon , (Ducktrap River Spruce point Scottish style smoked salmon, 4 oz. pkg)
- Heat a heavy skillet on medium heat
Brush both sides of the baguette slices with olive oil and place in the dry skillet.
- Toast until the desired char is achieved, about 2 mins.
- Turn and toast the second side, 2 mins
- Spread each toasted baguette with cream cheese.
- Add a sprig of dill and 4 or 5 capers
- Top with a slice of smoked salmon
- Add a few more capers on each
- Serve warm or at room temperature
The package of smoked salmon that I used contained 7 thinly sliced pieces, approximately 4" by 5 " in size. On each baguette I used 1/2 of a slice of salmon. I made 8 crostinis and had 3 slices of salmon left. The package therefore, could make 6 more appetizers if desired.