Appetizer: Canada – Nova Scotia, Atlantic Canada – Nova Scotia Smoked Salmon Bites

Serving Size: 8

Approximate Time

Prep 20 min

Cook 10 min

Total 35 min

Ingredients

- 1 small baguette, about 12 oz (340 g), sliced into 24 slices (about 1/4-inch / 0.6 cm each)
- 2 tbsp (30 ml) olive oil, for brushing crostini
- 8 oz (225 g) Nova Scotia smoked salmon, sliced into bite-sized pieces (approx. usable weight)
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (60 ml) crème fraîche or sour cream
- 1 tsp (5 ml) lemon juice, freshly squeezed
- Zest of 1 lemon
- 2 tbsp (30 g) capers, drained and roughly chopped
- 2 tbsp (8 g) fresh dill, finely chopped
- 2 tbsp (6 g) fresh chives, finely snipped
- 1/4 tsp (1 g) freshly ground black pepper
- Flaky sea salt, to taste
- 1 tsp (5 ml) pure maple syrup (optional, for a subtle Canadian touch)

Instructions

Short Description:
Tiny toasted baguette rounds topped with whipped cream cheese, local Nova Scotia hardwood-smoked salmon, and bright finishing accents for a shareable Atlantic Canadian starter. These bites highlight the milder, slightly sweet smoke typical of Nova Scotia salmon.

Regional Notes:
This version showcases Nova Scotia smoked salmon, traditionally produced over local hardwoods, which gives a milder, slightly sweeter smoke than many other regions. The recipe keeps flavors simple—cream cheese, lemon, dill, and capers—so the regional smoke profile remains the star.

1. Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet, brush both sides lightly with olive oil, and toast in the oven until golden and crisp, about 8–10 minutes, flipping once. Remove and let cool.
2. While crostini toast, make the spread: in a medium bowl, beat the softened cream cheese, crème fraîche (or sour cream), lemon juice, and half the lemon zest until smooth and slightly whipped. Season with 1/8 tsp flaky salt and 1/8 tsp black pepper.
3. Fold half of the chopped dill and half of the chopped chives into the cream cheese mixture. Taste and adjust seasoning.
4. Assemble the bites: spread about 1 tbsp of the cream cheese mixture on each toasted baguette slice. Top each with a small piece of Nova Scotia smoked salmon, folding as needed to create a neat bite.
5. Garnish each bite with a few chopped capers, a sprinkle of remaining dill and chives, the remaining lemon zest, and a light dusting of black pepper. If using, drizzle a tiny amount (about 1/4 tsp) of pure maple syrup over every 4–6 bites to complement the salmon's mild sweetness.
6. Arrange on a platter, scatter a few extra capers and dill sprigs for presentation, and serve immediately so crostini remain crisp.