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Sandwiches with avocado red fish and cottage cheese

Avocado, Salmon, and Cream Cheese Crostini

Fast, simple, quick to make when guests are at the door! These avocado, salmon, and cream cheese crostini are a quick, very tasty appetizer that will dress up any holiday table. And on weekdays they're perfect with morning tea or coffee.

Blue-Eyed

Recipe author

Sandwiches with avocado red fish and cottage cheese

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Composition / ingredients

Servings:

Bread (6 slices of any bread to taste, or 12 baguette slices)

150

Salmon (I have trout)

180

Avocado

Cream cheese

300

Herbs (for garnish; you can add a little to the cheese)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 44 % 15 g

Carbohydrates 35 % 12 g

216 kcal

GI: 38 / 0 / 62

Cooking method

Cooking time: 30 min

Step 1:

How do you make avocado, salmon, and cream cheese crostini? Gather the ingredients. Any lightly salted salmon will do. For the base, you can use any kind of bread, a baguette, or crispbreads. Or you can offer an assortment, and each guest can choose for themselves. Use a soft, ripe avocado - those are more buttery. If the avocado is quite hard, it isn't ripe yet and may be bitter. I prefer a soft, plain cream cheese with no additives.
Step 2:

Cut the fish into thin slices with a sharp knife. Cut across the full width of the fillet or slightly on the diagonal. You can slice it ahead of time, cover it, and put it in the fridge. Or buy it pre-sliced, though that usually costs a bit more.
Step 3:

Wash and peel the avocado, then cut it lengthwise and remove the pit.
Step 4:

Cut the avocado into pieces, put it in a blender, and immediately pour fresh lemon juice over it so the flesh doesn't darken. Blend until chopped into small pieces.
Step 5:

Then add half the cream cheese to the avocado, maybe a little salt, and, if you like, chopped herbs or a pickled cucumber. These add-ins enrich the flavor and give a visual effect of green flecks and streaks.
Step 6:

Blend the ingredients until smooth. Without add-ins, the cheese spread has a light pistachio tint. You can make the spread ahead too; it keeps well in the fridge for up to 2 days.
Step 7:

Assemble the crostini. Spread a thin layer of plain light cheese on the slices of bread (or your other base), leave a 1 cm border, and pipe on the avocado-cheese mixture with a piping bag, then lay slices of fish on top. Garnish with a sprig of herbs and pieces of avocado or cucumber. Caviar, shrimp, olives, or capers also make good garnishes.
Step 8:

Don't cut the bread too thick or too thin - about 1.5 cm is just right. You can make the pieces any shape and size. For an everyday table they can be standard; for a holiday, small, elegantly decorated ones served on a large platter look beautiful. If you don't have time to decorate the crostini, just spread them with the cheese mixture and lay the fish on top.

I always enjoy making appetizers like these crostini - they suit any occasion. They're simple and quick to make, always look elegant, whet the appetite, and act as a sort of prelude, yet they're filling enough to wait calmly for the main course. By slightly changing the filling, you can vary the flavor every time! This recipe uses home-cured trout, which is easy to make and turns out very tasty; you can find the recipe HERE.