Equipment
* optional
Ingredients
Crostini Base
- 1 french baguette
- 30 ml extra virgin olive oil
Whipped Cream Cheese
- 150 g full-fat cream cheese, softened to room temperature
- 30 ml heavy cream, chilled
- 5 g fresh dill, finely chopped
- 10 ml lemon juice, freshly squeezed
- 1 g black pepper, freshly cracked
Toppings and Garnish
- 150 g cold-smoked salmon, cut into 2cm wide ribbons
- 15 g capers, drained and patted dry
- 2 g lemon zest, freshly grated
- fresh dill sprigs
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper.
Arrange the baguette slices on the prepared baking sheet in a single layer. Brush lightly with extra virgin olive oil. Bake for 6 to 8 minutes until the edges are crisp and golden. Allow to cool completely.
In a mixing bowl, combine the softened cream cheese, heavy cream, lemon juice, chopped dill, and black pepper. Whip using an electric mixer or wire whisk until the mixture is exceptionally light and airy, about 2 minutes.
Transfer the whipped cream cheese mixture to a piping bag fitted with a star tip. Chill in the refrigerator for 10 minutes to firm slightly before piping.
Arrange the cooled baguette slices on a serving platter. Gently fold a ribbon of cold-smoked salmon and place it onto each slice.
Pipe a generous rosette of the chilled whipped cream cheese mixture directly onto or beside the folded salmon on each canapé.
Garnish each piece with a few drained capers, a pinch of fresh lemon zest, and a tiny sprig of fresh dill. Serve immediately while the crostini base remains crisp.
Chef's Notes
- For the best texture, ensure your cream cheese is full-fat and properly softened at room temperature; this prevents lumps and incorporates maximum air.
- To save time during busy holiday entertaining, toast the crostini and whip the cream cheese a day in advance. Store the crostini in an airtight container at room temperature and the cheese mixture in the fridge.
- Cold-smoked salmon offers the silky, delicate texture ideal for folding into elegant ribbons, whereas hot-smoked salmon will flake and crumble.
- Rinse and thoroughly pat dry the capers before garnishing to prevent their brine from bleeding into the whipped cream cheese and compromising the clean visual presentation.
Storage
Refrigerator: 4 hours — Assemble just before serving to prevent soggy bases. Components can be prepped 1 day in advance.
