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Fishtival Recipe: Smoked Salmon Crostini

Nova style salmon on a buttery crostini with dill cream cheese was a favorite at Fishtival this year and is sure to be enjoyed by any guests at your gathering.


[[ recipeID=recipe-9l6xtx9r7, title=Nova Smoked Salmon Crostini with Dill Cream Cheese ]]


Author Profile

Nicole is the in-house Chef at Wild For Salmon as well as a Recipe Developer and Food Photographer from Allentown, Pennsylvania with an Associate degree from The Culinary Institute of America. Her first memories are of planting seeds with her father and grandfather in their elaborate gardens and sharing their abundant harvests with friends and neighbors. The spark of both pride and joy she felt when sharing this food with others and seeing the happiness it brought them was what inspired her to pursue the culinary arts from a young age. Nicole has spent time exploring the Hudson Valley and Philadelphia food scenes, but her current home in the rolling hills of Central PA is where she most enjoys combining her two passions; exploring the outdoors, and good food.

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Nova Smoked Salmon Crostini with Dill Cream Cheese

Nova style salmon on a buttery crostini with dill cream cheese.

Servings: 8


  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins




  • 1 baguette sliced 1/4 inch thick
  • 2 tablespoons olive oil
  • 4 ounces wild Nova smoked salmon
  • 8 ounces of cream cheese softened
  • 2 Tbsp Dried Dill
  • 4 sprigs of fresh dill stems for garnish
  • salt and pepper to taste


  1. Preheat the oven to 350 degrees F. Coat both sides of bread slices with olive oil and season with salt and pepper. Arrange in a single layer on a baking sheet and bake in preheated oven for 15 minutes, turning after about 10 minutes. Allow to cool.
  2. Arrange toasts on a platter. In a small bowl, mix softened cream cheese, dried dill. Spoon a small amount on top of each crostini or squeeze it out of a piping bag.
  3. Top with a slice of smoked salmon and fresh dill for garnish.