Smoked Salmon Bruschetta Recipe

Make quick pickles

If using store-bought pickled onion, skip. In a heatproof jar or bowl combine apple cider vinegar, water, sugar and 1/2 tsp salt. Stir until sugar and salt dissolve. Add thinly sliced red onion, press down so onion is submerged, cover and refrigerate at least 30 minutes (best 1 hour) before assembling. Leftovers keep refrigerated up to 2 weeks.

Prepare cream cheese base

Soften cream cheese to room temperature or microwave 10–15 seconds if needed. In a medium bowl, whisk cream cheese until smooth using a spatula or electric mixer at low speed. Add 2 tsp prepared horseradish, 1 tsp lemon juice, 2 tbs chopped chives, 1/2 tsp salt and 1/4 tsp black pepper. Stir until fully combined and smooth. Taste and adjust horseradish or salt to preference.

Slice and toast baguette

Preheat oven to 425°F (220°C). Slice the baguette into 1/2-inch (about 1.3 cm) slices on the bias. Arrange slices in a single layer on a baking sheet.

Brush and season

Brush each slice lightly with olive oil on both sides (about 2 tbs total). Sprinkle with coarse salt (about 1 tsp evenly distributed) and a little freshly ground black pepper.

Bake until golden

Toast in the preheated oven for 6–9 minutes, flipping once halfway, until edges are golden and crisp but not dark. Remove and let cool slightly. Alternatively, grill or pan-toast slices over medium heat until golden.

Spread cream cheese

Using a small spatula or butter knife, spread about 1 tablespoon (roughly 15–18 g) of the horseradish cream cheese onto each toasted baguette slice. Ensure an even thin layer to allow toppings to sit securely.

Top with salmon and capers

Fold or loosely arrange approximately 1 ounce (28 g) of smoked salmon per slice on top of the cream cheese. Sprinkle about 1/4 teaspoon of capers per slice (2 tbs total distributed across slices).

Add pickled onion and finish

Top each crostini with a few pieces (about 1 tablespoon) of quick pickled red onion. Garnish each piece with a small dill sprig and a light dusting of lemon zest (total 1 tsp) and a tiny pinch of freshly ground black pepper. Serve immediately so the toast remains crisp.

Serving and storage notes

Makes about 18–20 crostini (serves 6 as an appetizer). Assemble just before serving. If you must assemble ahead, keep toasted bread and cream cheese spread separate from smoked salmon and pickled onions; assemble within 1 hour to avoid sogginess. Leftovers (assembled) are best eaten within 24 hours; store in an airtight container in the refrigerator.