Smoked Salmon & Pesto Recipe
Make Smoked Salmon & Pesto Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bread
Pesto
Topping & Garnish
Method
Bread
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Arrange the 12 baguette slices in a single layer on a baking sheet.
- 2
Brush and toast
Brush the top of each slice lightly with 1 tablespoon olive oil so they get a golden crisp. Sprinkle a pinch of salt evenly over the slices. Toast in the oven for 6–8 minutes, or until edges are golden and centers are slightly crisp.
- 3
Garlic rub
Remove the toasts from the oven and, while still warm, halve the garlic clove and gently rub the cut side over the top of each slice to impart a subtle garlic flavor. Set the toasts aside to cool slightly.
Pesto
- 4
- 5
Blend pesto
In a food processor or blender combine 1 cup packed basil leaves, the toasted pine nuts, 0.33 cup grated Parmesan, 1 garlic clove, and 1 tablespoon fresh lemon juice. Pulse to combine.
- 6
Emulsify and season
With the processor running, slowly stream in 3 tablespoons olive oil until the mixture forms a loose, spreadable pesto. Scrape down the sides as needed. Season with 0.25 teaspoon salt and 0.125 teaspoon black pepper, taste and adjust seasoning. If the pesto is too thick, add up to 1 teaspoon water or additional olive oil to reach desired consistency.
Assembly & Garnish
- 7
Spread cream cheese
Spread a thin, even layer (about 1 tablespoon) of the softened cream cheese onto each toasted baguette slice. The cream cheese creates a creamy base and helps ingredients adhere.
- 8
Add pesto
Drop about 1 teaspoon to 1 tablespoon of the prepared basil pesto on top of the cream cheese on each slice (adjust to taste) and gently spread or leave as small dollops for visual contrast.
- 9
Top with smoked salmon
Tear or fold the smoked salmon into bite-sized pieces and place an even portion on each pesto-topped toast (approximately 0.5–1 ounce salmon per slice).
- 10
Finish and garnish
Scatter 1 tablespoon total capers over the toasts (distribute roughly 1/4 teaspoon per slice), tuck small sprigs of fresh dill onto each piece, and grate or sprinkle 1 teaspoon lemon zest across the top. Finish with a few twists of fresh black pepper to taste. Serve immediately.
