Smoked Salmon Crostini With Cream Cheese, Seaweed, Salmon Caviar Recipe

Slice and toast

Preheat oven to 400°F (200°C). Slice the baguette on the diagonal into 12–14 slices about 1/2-inch thick. Arrange slices on a rimmed baking sheet in a single layer.

Brush each slice lightly with the 2 tbs olive oil on both sides. Sprinkle the tops lightly with the coarse sea salt and 1/4 tsp freshly ground pepper.

Bake in the preheated oven until golden and crisp, about 8–10 minutes, flipping once halfway through. Remove and cool slightly on a rack. Alternatively, grill or pan-toast until crisp and golden.

Prepare spread

While crostini toast, place 8 oz cream cheese in a medium bowl. Add 1 tsp lemon zest, 1 tsp lemon juice, 1 tbs finely chopped dill, 1/2 tsp grated horseradish (if using), 1/4 tsp salt, and 1/8 tsp black pepper.

Beat with a fork or small whisk until smooth and spreadable. If mixture is very stiff, add up to 1 tsp warm water or cream to loosen. Taste and adjust salt, lemon, or dill as needed.

Crumble seaweed

Crumble or tear the 2 nori sheets into very small flakes using your hands or a knife. Set aside.

Arrange toasted crostini on a serving platter. Using a small offset spatula or teaspoon, spread about 1 heaping tablespoon of the cream cheese mixture over each crostini, leaving a small border at the edge so the bread remains crisp.

Fold or lightly roll a thin slice of smoked salmon and place it on top of the cream cheese on each crostini. Use approximately 2/3 oz smoked salmon per crostini (about 8 oz total divided across 12–14 crostini).

Garnish each crostini with a small spoonful of salmon roe (about 1/4 tsp–1/2 tsp each) placed on top of the folded smoked salmon. Distribute the 3 tbsp roe evenly among the crostini.

Sprinkle a pinch of the crumbled nori over each assembled crostini to impart subtle umami and sea-salt character.

Finish with a few microgreens or a small snip of chives on each crostini, a very light drizzle (about 1/8 tsp) of olive oil if desired, and a final whisper of freshly cracked black pepper.

Arrange lemon wedges alongside for guests to squeeze lightly if they like. Serve immediately so crostini remain crisp.

Make-ahead: cream cheese spread can be made and chilled up to 24 hours ahead; bring to room temperature and stir before using. Toasted crostini can be stored airtight for 24 hours and refreshed in a warm oven for 3–5 minutes before assembling.