Print

Fresh Avocado and Smoked Salmon Crostini with Lemon Dill Cream

fresh avocado and smoked salmon crostini - featured image
Print Recipe

A quick and elegant appetizer featuring creamy avocado, smoky salmon, and a bright lemon dill cream on toasted baguette slices. Perfect for last-minute gatherings or a breezy weekend snack.

Ingredients

Scale
  • Baguette or French bread, sliced into ½-inch pieces
  • 1 ripe avocado, peeled and mashed
  • 4 ounces smoked salmon, thinly sliced
  • 4 ounces cream cheese, softened
  • 2 tablespoons sour cream or Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, finely chopped
  • Pinch of garlic powder
  • Salt and freshly ground black pepper, to taste
  • Extra virgin olive oil, for drizzling (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Arrange the sliced baguette pieces on a baking sheet in a single layer. Lightly brush each slice with olive oil to help them crisp up nicely.
  2. Toast the bread for 8-10 minutes or until golden and crisp around the edges but still a little tender in the center. Turn slices halfway through toasting for even color. Keep a close eye to prevent burning.
  3. While the bread toasts, prepare the lemon dill cream by combining 4 ounces of softened cream cheese with 2 tablespoons of sour cream or Greek yogurt in a mixing bowl.
  4. Add 1 tablespoon of freshly squeezed lemon juice, 1 tablespoon of finely chopped fresh dill, a pinch of garlic powder, and salt and black pepper to taste. Stir until smooth and creamy. Adjust lemon or seasoning if needed.
  5. Mash the avocado in a separate bowl with a fork until mostly smooth but still a bit chunky. Season lightly with a pinch of salt and a few cracks of black pepper.
  6. Assemble the crostini by spreading a thin layer of lemon dill cream on each toasted baguette slice.
  7. Place a spoonful of mashed avocado on top, gently spreading it to cover most of the surface.
  8. Drape a small piece of smoked salmon on each crostini. Optionally, garnish with a tiny sprig of dill or a light squeeze of lemon.
  9. Serve immediately while the bread is still crisp and the toppings cool and creamy.

Notes

Use fresh lemon juice and fresh dill for best flavor. Toast bread until golden but still tender inside. Assemble crostini just before serving to avoid sogginess. For dairy-free, substitute cream cheese and sour cream with coconut-based alternatives. Gluten-free baguette slices can be used to make the recipe gluten-free.

Nutrition

Keywords: avocado, smoked salmon, crostini, lemon dill cream, appetizer, quick recipe, easy snack, party food

Find it online: https://ovenmila.com/fresh-avocado-and-smoked-salmon-crostini-recipe-easy-lemon-dill-cream/