Smoked Salmon Pastrami Crostini With Herbed Cream Cheese, Pickled Cabbage, Smoked Caviar Recipe

Slice and toast

Preheat oven to 400°F (200°C). Slice the baguette on a slight diagonal into 12–16 slices, about 1/3" (8 mm) thick.

Brush both sides of each slice lightly with extra-virgin olive oil (about 2 tablespoons total) or melted butter for a richer flavor. Season lightly with sea salt and black pepper.

Arrange slices in a single layer on a baking sheet. Toast in the oven for 8–10 minutes, flipping once halfway, until golden and crisp at edges. Remove and let cool slightly.

Make herb spread

In a medium bowl, beat the softened cream cheese until smooth. Stir in the sour cream to loosen the texture. Add chopped dill, chives, parsley, lemon zest, lemon juice, grated garlic, salt, and black pepper. Mix until evenly combined and smooth. Taste and adjust seasoning with additional salt, pepper or lemon juice as desired.

Transfer to a piping bag or a small bowl for spreading. If making ahead, cover and refrigerate; bring to room temperature about 20 minutes before assembling so it is easy to spread.

Quick-pickle cabbage

In a small saucepan, combine apple cider vinegar, water, sugar, and fine sea salt. Warm gently over medium heat just until sugar and salt dissolve—do not fully boil. Remove from heat.

Place the thinly sliced red cabbage in a heatproof bowl or jar. Add mustard seeds and peppercorns if using. Pour the warm vinegar mixture over the cabbage, pressing so the liquid covers the cabbage. Let sit at room temperature for at least 30 minutes (30–60 minutes recommended) to soften and develop bright flavor. For stronger pickle flavor, refrigerate for up to 24 hours.

Prepare smoked salmon

If using larger slices of smoked salmon pastrami, cut each slice into pieces roughly the size of the crostini (about 2–3" long). Pat lightly with paper towel to remove any excess moisture. Keep chilled until ready to assemble.

Rinse and drain capers briefly if they are very salty. Keep smoked caviar chilled and ready to spoon in small amounts for finishing.

Build the crostini

Spread a generous tablespoon of herbed cream cheese on each cooled crostini slice, or pipe a neat swirl for presentation. Press a small nest of pickled cabbage (about 1 tablespoon) onto the cream cheese so it stays in place.

Top the cabbage with a piece of smoked salmon pastrami folded or gently rolled for height (about 0.5–1 ounce per crostini).

Dot each crostini with a small spoonful (about 1/2 teaspoon) of smoked caviar or salmon roe. Scatter a few capers over the top (about 2–3 capers each) and finish with a microgreen or baby dill sprig.

If desired, sprinkle a tiny pinch of everything bagel seasoning or toasted sesame for extra crunch and flavor. Serve immediately with lemon wedges on the side for a light squeeze just before eating.

Leftover components: keep pickled cabbage refrigerated up to 5 days, herbed cream cheese up to 3 days, and smoked salmon chilled and consumed within 2 days. Assemble just before serving so crostini remain crisp.