with Gerard & Dominique Seafoods Wild Sockeye Smoked Salmon

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When looking through recipes to include in this crostini appetizer, this Wild Salmon Crostini caught our eye! It’s a few thin slices of Gerard & Dominique’s non-GMO verified and 100% sustainably caught Wild Sockeye Salmon sandwiched between a creamy Greek yogurt mixture of Green Mountain Plain Greek Yogurt, Smithfield whipped cream cheese, Natalie’s lemon juice and dill on a toasted slice of Boulart Ciabatta Demi-Baguette. You’ve got to try it – it’s simply delicious!

10 servings

Ingredients list:
  • 1 Boulart Ciabatta Demi-Baguette
  • 1 tbsp Divina Extra Virgin Olive Oil
  • 1 tbsp melted Oberweis unsalted butter
  • 1/4 cup Green Mountain Plain Greek yogurt
  • 1 tub Smithfield whipped cream cheese
  • 1 tbsp fresh chopped dill
  • 1/4 tbsp Natalie’s lemon juice
  • Salt to taste
  • Red Onion
  • 3 oz Gerard & Dominique Seafoods Wild Sockeye Smoked Salmon
  • Capers and fresh dill for garnish

  1. Preheat oven to 400 degrees F. Slice the baguette along a diagonal into 1/4 inch slices using a serrated knife. Do not slice them thicker than 1/4 inch, or they will be difficult to bite through when toasted.
  2. Place the slices on a cookie sheet. Stir together the melted butter and olive oil. If using unsalted butter, add a small pinch of salt to the mixture and stir to combine. If using salted butter, no need to add any additional salt. Brush the tops of the bread pieces with the oil and butter mixture.
  3. Place the bread into the oven and let it toast for 8-10 minutes till the bottoms of the bread slices are golden brown and toasted. Flip the slices to check for doneness-- they will brown more on the bottom than they will on the top.
  4. While baguette slices are toasting, place 1/4 cup Greek yogurt, cream cheese, dill, and lemon juice into a food processor. Process for about 30 seconds, scraping the sides of the processor periodically, till ingredients are well combined. Continue to add Greek yogurt till the mixture is soft and spreadable, but not overly liquid. I usually add about 3/4 cup of Greek yogurt, but the consistencies vary from yogurt brand to yogurt brand, so best to add slowly till the texture is right. Add salt to taste and process again to combine.
  5. Cut the smoked salmon into pieces large enough to top the baguette slices.
  6. When the baguette slices have cooled, top each slice with 1 tsp of the Greek yogurt mixture. Top the Greek yogurt mixture with a slice of smoked salmon. Place another small dollop of Greek yogurt mixture in the center of the smoked salmon slice. Top the small dollop with a couple of capers or a small sprig of dill.
Dairy                                             Dairy
Snacks                                            Snacks
Dinner                                            Dinner