Recipes // Appetizers // Salmon And Crème Fraiche Crostini

Salmon And Crème Fraiche Crostini


By Donatella Arpaia


  • 1 cup peeled and small diced seedless cucumber
  • 2 tbsp. distilled white vinegar
  • 2 tbsp. extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 8 ounces crème fraiche
  • 1 tsp. chopped chives
  • 1 tsp. chopped dill, plus more for garnish
  • simple crostini (will be already made)
  • ½ lb. best quality cured salmon (gravlax), plain or dilled


  1. Toss the cucumber, vinegar, olive oil and ¼ teaspoon of the salt and pepper together in a small bowl and set aside at room temperature for 30 minutes. Strain off the liquid. Combine the cucumber, crème fraiche, chives, dill, lemon zest and remaining ¼ teaspoon of salt and pepper in a small bowl and stir to combine. Cover and refrigerate at least 1 hour.
  2. Arrange the crostini on a serving platter. Top each with a slice of salmon, then top with a dollop of the cucumber mixture. Garnish with dill and lemon zest and serve.
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