Smoked salmon with dill cream cheese and capers

This is really a great appetizer for any occasion


  • 8 pieces of baguette , thinly sliced
  • 2 tsp . extra virgin olive oil
  • 2 oz . cream cheese
  • fresh dill weed
  • 1/4 c . drained capers
  • 3 oz . thin sliced smoked salmon  (Ducktrap River Spruce point Scottish style smoked salmon, 4 oz. pkg)


  • Heat a heavy skillet on medium heat
  • Brush both sides of the baguette slices with olive oil and place in the dry skillet.
  • Toast until the desired char is achieved, about 2 mins.
  • Turn and toast the second side, 2 mins
  • Spread each toasted baguette with cream cheese.
  • Add a sprig of dill and 4 or 5 capers
  • Top with a slice of smoked salmon
  • Add a few more capers on each
  • Serve warm or at room temperature

After Following a instruction,lay on a sprig of fresh dill and place a few capers on the cheese. Fold up a slice of smoked salmon and push it into the cheese. Add a few more capers here and there…take pictures!…then eat


The package of smoked salmon that I used contained 7 thinly sliced pieces, approximately 4″ by 5 ” in size. On each baguette I used 1/2 of a slice of salmon. I made 8 crostinis and had 3 slices of salmon left. The package therefore, could make 6 more appetizers if desired

Nutrition Facts

  • calories 75
  • Total Fat 4.3g
  • Saturated Fat 1.7g
  • Cholestrol 10.2mg
  • Sodium 257.1mg
  • Total carbohydrates 5.7g
  • Dietry Fiber 0.4g
  • Sugers 0.7g
  • Protien 3.5g

Vitamin A 3% Vitamin C 0%

Calcium 2% Iron 3%

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