Smoked salmon appetizers are always a crowd-pleaser, no matter the occasion. I love how quickly you can put together something truly special with smoked salmon. You can create a party snack that looks amazing without spending hours in the kitchen.
I’ve gathered two of my favorite simple smoked salmon recipes for you today. These ideas are perfect for quick entertaining or just a nice weekend treat. Get ready to enjoy some easy, fresh flavors!
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Smoked Salmon Blini Bites for Easy Entertaining
These mini blini bites are a fantastic way to enjoy smoked salmon. They are quick to prepare and look lovely on any party platter you make.
Key Ingredients & Tips
- Fresh Blini: Make sure you use soft, fresh blini for the best texture. You can warm them gently in the microwave or oven if you prefer them slightly warm.
- Cream Cheese Base: Mix cream cheese with a little lemon juice and fresh herbs like dill for extra brightness. This makes the spread more flavorful.
- Pretty Garnish: A tiny sprig of dill or a few capers on top make these bites look extra special and add a nice touch.
What You Need
- 12 mini blini
- 4 oz smoked salmon, thinly sliced
- 4 oz cream cheese, softened
- 1 tbsp fresh dill, chopped
- 1 tsp lemon juice
- Pinch of black pepper
- Capers or extra dill for garnish
⏱️ Time: 15 mins🍽️ Yields: 12 bites
How to Make It
Step 1: Prepare the Cream Cheese Mixture
In a small bowl, combine your softened cream cheese with the chopped fresh dill, lemon juice, and a pinch of black pepper. Stir everything together until the mixture is smooth and well combined.
Step 2: Assemble the Blini Bites
Take each mini blini and spread a small amount of the prepared cream cheese mixture onto its surface. Then, gently place a piece of thinly sliced smoked salmon on top of the cream cheese.
Step 3: Garnish and Serve
Finish each blini bite by garnishing it with a few capers or a tiny sprig of fresh dill. Arrange all your beautiful blini bites on a serving plate and enjoy them immediately with your guests.
📝 Final Note
These blini bites are best eaten fresh. If you have any leftovers, cover them tightly and store them in the fridge for up to one day.
Quick Smoked Salmon Crostini Recipe
Crunchy crostini topped with creamy smoked salmon is a classic for a good reason. This recipe is simple, elegant, and always a hit with guests you are hosting.
Key Ingredients & Tips
- Perfect Baguette: Slice your baguette thinly and toast it until it’s golden and crisp. Be careful not to make it too hard to bite into.
- Creamy Base: A light layer of ricotta cheese or cream cheese makes a great, smooth base for the smoked salmon.
- Fresh Flavors: A little squeeze of lemon and fresh herbs like chives or dill truly complete these crostini. They brighten everything up.
What You Need
- 1 baguette, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 6 oz smoked salmon, thinly sliced
- 1/2 cup ricotta cheese (or cream cheese)
- 2 tbsp fresh chives, chopped
- 1 tbsp lemon zest
- Salt and black pepper to taste
⏱️ Time: 20 mins🍽️ Yields: 16-20 crostini
How to Make It
Step 1: Toast the Baguette Slices
Preheat your oven to 375°F (190°C). Arrange the baguette slices in a single layer on a baking sheet. Brush each slice lightly with olive oil. Bake for 8 to 10 minutes, or until the edges are golden and the bread is crisp. Let them cool completely.
Step 2: Prepare the Creamy Topping
In a small bowl, combine the ricotta cheese (or cream cheese) with the chopped fresh chives, lemon zest, a pinch of salt, and black pepper. Stir everything until it’s smooth and nicely blended.
Step 3: Assemble and Serve the Crostini
Spread a spoonful of the ricotta mixture onto each cooled crostini slice. Then, carefully place a piece of smoked salmon on top of the creamy base. Arrange your finished crostini on a platter and serve them right away. You can add a tiny sprig of dill for an extra touch if you wish.
📝 Final Note
Crostini are best enjoyed fresh to keep the bread crisp. You can toast the baguette slices ahead of time and store them in an airtight container for up to 2 days, then assemble just before serving.
