Smoked Salmon & Caviar Crostini

Crisp, golden crostini serve as the perfect canvas for a layer of zesty lemon crème, topped with silky smoked salmon and a delicate spoonful of Missouri hackleback caviar. Finished with a hint of fresh herbs, each bite delivers a luxurious balance of smoky, creamy, and briny flavors — a simple yet indulgent hors d’oeuvre that feels effortlessly elegant.

Serves: 8–10 as hors d’oeuvres
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

• 1 baguette, thinly sliced on the diagonal

• 2 tbsp olive oil

• 4 oz smoked salmon, thinly sliced

• 1 oz Missouri hackleback caviar

• ½ cup crème fraîche or whipped mascarpone

• 1 tsp lemon zest

• 1 tsp lemon juice

• Fresh dill or chives, finely chopped

• Freshly cracked black pepper (optional)

🔥 Directions

1. Toast the Crostini

   • Preheat oven to 375°F (190°C).

   • Arrange baguette slices on a baking sheet and brush lightly with olive oil.

   • Toast for 8–10 minutes, turning once, until golden and crisp. Cool slightly.

2. Prepare the Spread

   • In a small bowl, mix crème fraîche (or mascarpone) with lemon zest and juice.

   • Season lightly with salt and pepper if desired.

3. Assemble

   • Spread a thin layer of the lemon crème on each crostini.

   • Add a folded ribbon of smoked salmon on top.

   • Spoon a small amount of hackleback caviar over the salmon.

4. Garnish

   • Top with a tiny sprig of dill or a few chopped chives.

   • Serve immediately on a chilled platter.

🍸 Pairing Tip

Serve with a dry sparkling wine (like a Blanc de Blancs or brut rosé) or a chilled vodka martini. The bubbles and crispness cut through the richness beautifully.

Smoked Salmon and Missouri Caviar from City Seafood