Smoked Salmon & Shrimp Crostini
Smoked Salmon & Shrimp Crostini
This is a rich, upscale appetizer that works great for events, tastings, or food-truck specials when you want something that feels elegant.
Ingredients (Makes about 16 crostini)
For the Crostini
1 baguette, sliced into ½-inch rounds
2 tbsp olive oil
Pinch of sea salt
Seafood
½ lb medium shrimp, peeled and deveined
4 oz smoked salmon slices
1 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp black pepper
Pinch of cayenne (optional)
Herb Cream Spread
4 oz cream cheese, softened
2 tbsp sour cream or Greek yogurt
1 tbsp fresh dill, chopped
1 tsp lemon zest
1 tsp lemon juice
½ tsp garlic powder
Salt & pepper to taste
Garnish
Thin sliced
Fresh dill
Lemon slices
Instructions
1. Toast the crostini
Preheat oven to 375°F.
Brush baguette slices with olive oil and lightly salt.
Bake 8–10 minutes until golden and crisp.
Let cool.
2. Cook the shrimp
Toss shrimp with olive oil, paprika, garlic powder, pepper, and cayenne.
Sauté in a skillet 2–3 minutes per side until pink and slightly caramelized.
Chop into bite-size pieces if large.
3. Make the herb spread
In a bowl mix:
cream cheese
sour cream
dill
lemon zest & juice
garlic powder
salt & pepper
Whip until smooth and creamy.
4. Assemble
Spread a layer of herb cream on each crostini.
Add a slice of cucumber or avocado.
Top with smoked salmon ribbon.
Add a few pieces of shrimp.
Finish with capers, dill, and a light squeeze of lemon.
Flavor Boost (Chef Tip)
For a big city flavor twist you could drizzle a quick sauce:
Honey-Lemon Chili Glaze
1 tbsp honey
1 tsp lemon juice
¼ tsp chili flakes
Drizzle lightly over the seafood for a sweet-heat pop.
If You Want This for Oohlawee’s Big City Taste
You could market it like:
“Oohlawee’s Big City Crostini Flight”
Smoked Salmon & Shrimp Crostini
Mango-Glazed Shrimp Crostini
Lemon Pepper Chicken Crostini
If you want, I can also show you a 🔥 “Memphis-Mediterranean” crostini version with
jerk shrimp
smoked salmon
tzatziki drizzle
It would fit your Oohlawee’s Big City Taste vibe perfectly. Oohlawee's Big City Taste
When I've prepared Smoked Salmon & Shrimp Crostini for gatherings, I've found that the balance of flavors and textures makes it stand out as a sophisticated appetizer. Toasting the crostini slices crisp but not too dry is crucial—you want that perfect crunch to support the soft, creamy herb spread and the tender seafood topping. Adding fresh dill and lemon not only brightens the dish but also complements the smoky notes of the salmon and the spiced shrimp beautifully. Personally, I like to add thin slices of cucumber or avocado underneath the seafood; this adds a fresh, cooling layer that contrasts well with the richness of the cream cheese and smoked salmon. The spice mix on the shrimp — especially the smoked paprika and a pinch of cayenne — gives just enough heat and depth to keep every bite interesting. I often experiment with a drizzle of a honey-lemon chili glaze, which adds a lively sweet and spicy kick that guests seem to love. Another tip I've learned is to prepare the herb cream spread a few hours in advance, allowing the flavors of dill, lemon zest, and garlic powder to meld well. This simple step elevates the crostini’s flavor and saves time during assembly. For anyone looking to expand on this appetizer theme, consider creating a crostini flight with variations like mango-glazed shrimp or lemon pepper chicken, as mentioned in the recipe. This approach works well for tastings or events where you want to offer diverse but complementary bites. If you're feeling adventurous, trying a Memphis-Mediterranean version with jerk shrimp, smoked salmon, and a tzatziki drizzle can bring an exciting fusion of flavors that honor both Southern and Mediterranean culinary traditions. This appetizer shines at upscale events and food trucks alike, offering an elevated seafood experience that's both elegant and approachable. With a few simple techniques and fresh ingredients, you can create crostini that impress and satisfy every time.
Master Chef