Smoked Salmon Crostini with Horseradish Cream and Pickled Red Onion

Steps

1. Step 1

   Put the sliced red onion in a small heatproof bowl. In a small saucepan or in the microwave, warm the red wine vinegar, sugar and salt until the sugar dissolves and the liquid is steaming, about 1 minute. Pour over the onion, press it down so it is submerged, and let it sit at least 20 minutes while you do everything else. Drain before using.

   20 min, hands-off

   • 1 small red onion
   • 1/2 cup red wine vinegar
   • 1 tbsp sugar
   • 1 tsp kosher salt
2. Step 2

   Heat the oven to 375°F.

   375°F

3. Step 3

   Cut each slice of rye into 3 bite-size pieces (about 2 inches across) and arrange on a baking sheet. Brush the tops lightly with olive oil.

   5 min

   • 8 slices cocktail rye or dense rye bread
   • 2 tbsp olive oil
4. Step 4

   Bake until the toasts are dry, crisp at the edges and lightly golden, 8 to 10 minutes. Let them cool completely on the pan so they stay crisp.

   10 min, hands-off · 375°F

5. Step 5

   Meanwhile, stir together the sour cream, horseradish, lemon zest and lemon juice in a small bowl. Season with salt and pepper and taste — it should be bright and sharp; add a little more horseradish if you like it hotter.

   5 min

   • 1 cup sour cream
   • 2 tbsp prepared horseradish
   • 1 tsp lemon zest
   • 2 tsp lemon juice
   • kosher salt and black pepper
6. Step 6

   Spread each cooled toast with about 2 teaspoons of the horseradish cream. Drape a loosely folded ribbon of smoked salmon over the top.

   10 min

   • 8 oz cold-smoked salmon
7. Step 7

   Top each crostini with a small tangle of drained pickled onion, a few snipped dill fronds and a couple of capers if using. Serve within an hour so the toasts stay crisp.

   5 min

   • 2 tbsp fresh dill
   • 1 tbsp capers

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026