Waitrose and Partners
Lightly smoked salmon crostini

Lightly smoked salmon crostini

This simple starter for Mother's Day can be made the day before and assembled when ready to serve.

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HealthyHigh in omega 3
  • Serves4
  • CourseStarter
  • Prepare20 mins
  • Cook15 mins
  • Total time35 mins
  • PlusPreparation time 20 minutes + cooling and chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 240g pack lightly smoked Scottish salmon fillets
  • 2 tbsp olive oil
  • 2 tsp Just Spices Salmon Seasoning
  • 1 Essential Bake at Home French White Baguette, cut into 12 slices
  • 3 tbsp crème fraîche
  • 3 tbsp mayonnaise
  • ½ x 20g pack chives (or dill), chopped
  • 6 cornichons, drained and thinly sliced


  1. Preheat the oven to 200°C, gas mark 6. Place the salmon, skin-side down, in a small baking tray. Brush with a little oil and sprinkle the top and sides with the salmon seasoning.

  2. Roast the salmon for 15-18 minutes until nicely browned, opaque and it flakes easily with a fork. Meanwhile, place the baguette slices onto a separate baking sheet and brush lightly with oil. Bake for 8-10 minutes on the shelf below the fish, until the toast is golden. Leave both to cool, then chill the salmon until ready to serve.

  3. Mix together the crème fraîche, mayonnaise and most of the herbs. Break the salmon into large flakes.

  4. Spread the crostini with the creamy mixture, then top with the salmon flakes. Garnish with the cornichons and reserved herbs, arrange on a platter, and serve.

Cook’s tip

If toasting the crostini in advance, store in an airtight container until ready to assemble.


Typical values per serving when made using specific products in recipe


1,891kJ/ 454kcals



Saturated Fat












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