I love hosting, but I’ve learned from experience that overly complex appetizers are often a recipe for stress. As a researcher, I’m always looking for the most efficient path to a delicious and satisfying result. We all want that “wow” moment when the platter comes out, but we don’t want to spend an hour on complicated assembly right before guests arrive.
This recipe is my favorite solution. It’s a study in perfect balance—creamy, rich avocado, delicate smoked salmon, and a bright, fresh kick of lemon and dill. It’s a simple combination of incredible, whole-food ingredients that does all the work for you.
A Smarter, Simpler Appetizer
This isn’t just a snack; it’s a beautifully constructed bite that proves simple is often best. The foundation is a sturdy, fiber-rich whole-grain toast. That’s topped with a generous spread of avocado, which provides those wonderful, satisfying healthy fats and a creamy texture.
The smoked salmon adds protein and a touch of luxury, while the fresh dill and lemon zest make the flavors pop. It’s a nourishing choice that tastes like pure indulgence. It’s the kind of appetizer that feels both elegant and energizing.
It’s a star on its own, but it’s also a fantastic addition if you’re building a stunning Mediterranean mezze board for a larger crowd.
How to Build the Perfect Crostini Bite
The process is simple, but the order matters for the best result. First, you’ll toast the baguette slices under the broiler. Watch them closely! They go from pale to perfect in just a minute or two per side.
While they cool, you’ll create the “schmear.” I like to mash the avocado but leave it a little chunky for texture, then fold in the lemon, dill, and pepper. Don’t overmix it!
Here’s the key: spread the avocado first, from edge to edge. This creates a base layer of flavor. Then, top with your piece of salmon and a few capers. A final drizzle of high-quality olive oil right before serving is the secret. It brings everything together.
These make a fantastic light lunch or a perfect starter for a bigger Mediterranean-style meal, like my Easiest Mediterranean Baked Salmon.
My Quick Tips for This Salmon Crostini Recipe
Over the years, I’ve picked up a few small tricks that make these foolproof:
- Don’t Over-Mash: Keep some texture in the avocado. A lumpy, rustic spread is more interesting and satisfying than a perfectly smooth puree.
- The Salmon Rinse: This is my favorite little technique, mentioned in the recipe card. A quick 10-second rinse of the cold-smoked salmon under cold water (and a thorough pat dry) removes excess surface salt. This gives you better control over the final seasoning and lets the salmon’s delicate flavor shine.
- Zest First, Then Juice: A simple kitchen rule! Always zest your lemon before you cut it and juice it. It’s so much easier.
- Serve Fresh: These are best assembled right before your guests arrive (or you dig in). The avocado is happiest, and the toast is crispiest, when freshly prepared.
By the way, if you love this salmon and avocado combo, you have to try this gourmet-style Smoked Salmon Avocado Toast for a weekend breakfast. It’s fantastic.
Common Questions
What’s the best bread for crostini?
A whole-grain baguette is my top choice for its sturdy texture and nutty flavor. You want something that will stay crisp and not get soggy. A sourdough or rye baguette also works beautifully.
Can I make these ahead of time?
You can prep the components, but I strongly recommend assembling just before serving. You can toast the baguette slices a day ahead and store them in an airtight container at room temperature. The avocado spread can be made an hour or two ahead—just press plastic wrap directly onto the surface to prevent browning and keep it refrigerated.
What if I don’t like dill?
No problem! Fresh chives are my favorite substitute here, as they provide a mild, fresh flavor. Finely chopped fresh parsley would also be delicious.
Herbed Avocado & Salmon Crostini with Lemon Zest
Equipment
- Baking sheet
- Medium bowl
- Fork or potato masher
- Chef's knife
- Cutting board
- Fine-mesh sieve
Ingredients
- 20 thin 1/4-inch slices from a whole-grain baguette low-sodium variety preferred
- 2 ripe avocados halved and pitted
- 2 tablespoons finely chopped fresh dill plus extra sprigs for garnish
- 1 tablespoon fresh lemon juice
- 1 teaspoon packed lemon zest
- 1/4 teaspoon freshly cracked black pepper
- 4 ounces cold-smoked salmon
- 2 teaspoons high-quality extra virgin olive oil
- Optional garnish: 1 tablespoon capers rinsed and drained
Instructions
- Toast the Foundation: Preheat your oven's broiler to high. Arrange the 20 whole-grain baguette slices in a single layer on a baking sheet. Broil for 1-2 minutes per side, watching carefully, until they are golden brown and crisp. Remove from the oven and set aside to cool completely.
- Prepare the Salmon: Place the smoked salmon slices in a fine-mesh sieve. Gently rinse under cold running water for 10-15 seconds. Carefully pat the slices completely dry with paper towels. Cut the salmon into 20 bite-sized pieces.
- Create the Avocado Schmear: Scoop the flesh of the two avocados into a medium bowl. Add the fresh lemon juice and mash with a fork to your desired consistency, leaving some small chunks for texture.
- Infuse the Flavor: Fold the chopped fresh dill, lemon zest, and freshly cracked black pepper into the mashed avocado. Stir until just combined; do not overmix.
- Assemble the Crostini: Spread a layer of the herbed avocado mixture evenly over each toasted baguette slice, covering it from edge to edge.
- Adorn and Finish: Top each avocado-covered crostini with one piece of the prepared smoked salmon. If using, sprinkle a few rinsed capers over the toasts. Arrange the finished crostini on a serving platter. Just before serving, drizzle the extra virgin olive oil evenly over all the crostini and garnish with fresh dill sprigs.
Notes
- The Salmon Rinse: Rinsing the smoked salmon is a simple but important technique to reduce its surface salt content, making for a more balanced bite.
- Bread Choice: The fiber and texture of a good quality whole-grain baguette make a wonderful base. Look for a low-sodium option when possible.
- Serve Immediately: For the best color and texture, assemble these crostini just before serving, as the avocado is best when freshly prepared.
Nutrition Information
Per serving (2 crostini)- Calories: 110 kcal
Total Fat: 6.2 g
Saturated Fat: 0.9 g
Sodium: 141 mg
Total Carbohydrate: 10.2 g
Dietary Fiber: 2.6 g
Total Sugars: 0.7 g
Protein: 4.0 g
I hope you love these. They are such a simple way to bring a little elegance and bright, satisfying flavor to your table. Enjoy!
Emily Turner is the founder of dietareas.com, an independent wellness researcher, and a recipe developer. After a dual diagnosis of PCOS and prediabetes, she used her research skills to translate complex nutritional science (like the Mediterranean and DASH diets) into delicious, practical, and evidence-based recipes.
