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blue plate topped with canned salmon crostini, cream cheese, and dill
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Canned Salmon Crostini: 3 Ways

Looking for a simple, delicious, and nutritious appetizer idea for your next summer party? These light and fresh canned salmon crostini are sure to be a hit!
Course Appetizer
Cuisine Italian, Mediterranean
Keyword avocado, beet, crostini, cucumber, fish, salmon
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 24 pieces

Ingredients

  • 1 large/standard baguette (I used a sourdough one!)
  • 2 Tbsp extra virgin olive oil
  • Black pepper (to top every piece)

Salmon & Beet Creme Fraiche

  • 4 steamed baby beets (I purchase these packaged/pre-cooked)
  • 3 Tbsp creme fraiche
  • 2 Tbsp fresh dill
  • 1/2 lemon, juiced
  • Salt to taste
  • 1/2 can Gold Seal's canned pink salmon (to top)

Mashed Salmon, Avocado & Balsamic

  • 1 avocado
  • 1/2 can Gold Seal's canned pink salmon
  • 1/2 lemon, juiced
  • Approx. 2 Tbsp basil, chiffonade (to top)
  • Approx. 1 Tbsp balsamic vinegar (to drizzle overtop)

Salmon, Cream Cheese, Cucumber & Dill

  • Approx. 50 g or 2 oz. plain cream cheese
  • 1/3 English cucumber, sliced thinnly
  • 1/2 can Gold Seal's canned pink salmon
  • Approx. 2 Tbsp fresh dill (to top)

Instructions

  • Preheat oven to 375 F. Slice baguette into ~1/2-inch thick pieces. Brush both sides with olive oil and spread on a large baking sheet. Bake for a total of 10 minutes, flipping halfway (5 mins each side) until slightly toasted. Remove and let cool.
  • Meanwhile, make beet creme fraiche spread by adding all ingredients (except the canned salmon) to a food processor. Blend until smooth. Season to taste and set aside.
  • Next, make the mashed avocado spread by adding the canned salmon, avocado, and lemon to a bowl and mashing with a fork until well combined. Salt to taste.
  • Thinly slice the cucumber, using a mandolin if you have one. Chiffonade the basil, and prepare the dill sprigs.
  • Once all ingredients are ready, it's time to create the crostini! You will have approximately 8 of each "flavour." Spread beet creme fraiche over 8 pieces of bread, then add a spoonful of canned salmon to the top, finishing with a sprig of fresh dill.
  • Next, spoon some of the avocado mash over 8 pieces of bread, then add basil and a drizzle of balsamic vinegar over top.
  • Finally, spread remaining bread pieces with cream cheese, top with 3 cucumber slices on each piece, then spoon canned salmon and top with a sprig of fresh dill. Crack black pepper over top of all crostini, and then serve immediately!

Notes

*All ingredients can be prepped in advance and then assembled right before serving. 
*If you have additional spreads leftover - they can be served with bread, crackers, raw veggies (like cucumber or bell peppers) or kept in the fridge and used in grain bowls or sandwiches!