Smoked salmon is basically the little black dress of appetizers — always classy, never trying too hard. Put it out and it just looks right.
Here’s how I do these bruschette. Toast the bread till it’s golden at the edges but still soft in the middle, so it holds the topping and keeps some crunch. Spread a swipe of cream cheese — smooth, a bit tangy — which calms the saltiness of the salmon. Lay on the salmon. Throw on a pinch of fresh dill — that soft, almost anise-y note just loves smoked fish. Right before serving I squeeze over a few drops of lemon — nothing crazy — and it wakes the whole thing up, makes each bite bright and kinda lively.
It’s simple, yeah, but it somehow turns a regular afternoon into a little celebration. Trust me, make a few extra.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Prepare the bread
Prepare the toppings
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Spread the cream cheese
While the bread is still slightly warm, spread a generous layer of cream cheese on each slice.
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Add the salmon
Arrange pieces of smoked salmon over the cream cheese, folding them slightly for volume and visual appeal.
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Finish with herbs and lemon
Sprinkle with chopped dill and drizzle with a few drops of fresh lemon juice just before serving.
Note: Best served fresh; if preparing ahead, assemble just before serving to keep the bread crisp.
Updated: August 30, 2025