Toasted sourdough baguette topped with creamy whipped ricotta, tangy herb salad, and smoked flaky fish. This smoked fish recipe is perfect for entertaining, offering a balance of smoky, savory flavors. Whether served at a casual gathering or an elegant dinner party, it’s a crowd-pleasing dish highlighting the beauty of simple ingredients.
Recipe Highlights
Fresh Ingredients: This crostini is bursting with fresh flavors from the whipped ricotta and herb salad.
Versatile Appetizer: Works beautifully for brunch, parties, or an elegant starter. For a red meat alternative, try this venison crostini.
Balanced Flavors: The creamy ricotta, smoky fish, and tangy herbs create a delectable combination.
Ingredients
- Smoked Fish: I used smoked rockfish for this recipe. But I also like to use my smoked rainbow trout with dry brine recipe. Smoked fish can easily be made at home with a pellet smoker, electric smoker, or even a gas grill.
- Baguette: I used homemade sourdough baguettes for this recipe but you can use your favorite crostini bread.
- Herb Salad: The combination of bitter greens and fresh herbs coated in a tangy vinaigrette really balances out the dish. Salad greens like arugula, frisee, etc. are good choices.
- Whipped Ricotta: Whipped ricotta is a simple mixture of ricotta, cream cheese, olive oil, and lemon. It's creamy, smooth, and a little bit tangy and adds so much flavor to this dish.
See recipe card for quantities.
Equipment
Recommended
Mini Food Processor
A mini food processor is just the right size to make a small batch of whipped ricotta.
How to Make Smoked Fish Crostini
This smoked fish recipe has a few different components, but comes together easily!
- Step 1: Combine all ingredients in a mini food processor or blender.
- Step 2: Process on high for 1-2 minutes, or until the mixture is creamy and lightly whipped. Refrigerate until ready to use.
- Step 3: Just before serving, toast crostini. Preheat oven to 450°F. Line a sheet pan with parchment paper. Bake for 8-10 minutes, or until the baguette slices are lightly toasted. Flip the baguette slices halfway through cooking.
- Step 4: While the crostini are toasting, prepare the herb salad. Combine lemon juice, olive oil, honey, lemon zest, salt, and pepper in a small jar. Cover the jar with a lid and shake until the ingredients are well combined.
- Step 5: Add greens and herbs to a medium bowl.
- Step 6: Drizzle the dressing over the greens and toss to combine.
- Step 7: Spread whipped ricotta on each baguette slice.
- Step 8: Top with herb salad.
- Step 9: Arrange smoked fish on top of salad.
- Step 10: Serve and enjoy!
Pro Tip
For the perfect smoked fish crostini, use a high-quality baguette and toast the slices just enough to be crisp yet tender.
Serving Suggestions
Smoked fish crostini can be served as a stylish appetizer for cocktail parties, holiday gatherings, or brunch spreads. Pair it with crisp white wine to complement the delicate, smoky flavors.
Serve this crostini among other appetizers with similar flavor profiles like smoked trout dip, venison crostini, or venison steak and potato bites. These crostini also work beautifully as a light starter for a variety of dinners.
FAQ
Fatty fish is most commonly used for smoking (salmon, trout, etc.) but you can also smoke leaner fish like rockfish, cod, etc. for a different flavor profile and texture. My smoked trout and smoked rockfish recipes are very different but they are both delicious!
Smoked fish is a very versatile ingredient and can be eaten on its own, as part of a smoked fish dip, on top of crostini, and more!
Smoked fish has a rich smoke flavor that is balanced by bright ingredients like lemon, herbs, etc.
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Smoked Fish Crostini with Fresh Herb Salad
Equipment
Ingredients
Crostini:
Whipped Ricotta:
Herb Salad:
Instructions
Whipped Ricotta:
- Combine all ingredients in a mini food processor or blender.
- Process on high for 1-2 minutes, or until the mixture is creamy and lightly whipped. Refrigerate until ready to use.
Crostini:
- Just before serving, toast crostini.
- Preheat oven to 450°F. Line a sheet pan with parchment paper.
- Bake for 8-10 minutes, or until the baguette slices are lightly toasted. Flip the baguette slices halfway through cooking.
Herb Salad:
- While the crostini are toasting, prepare the herb salad. The salad with dressing doesn't keep for very long, so prepare it just before serving.
- Combine lemon juice, olive oil, honey, lemon zest, salt, and pepper in a small jar. Cover the jar with a lid and shake until the ingredients are well combined.
- Add greens and herbs to a medium bowl. Drizzle the dressing over the greens and toss to combine.
Assembly:
- Spread whipped ricotta on each baguette slice. Top with herb salad. Arrange smoked fish on top of salad. Serve and enjoy!
Notes
- I used smoked rockfish for this recipe. But I also like to use my smoked rainbow trout with dry brine recipe. Smoked fish can easily be made at home with a pellet smoker, electric smoker, or even a gas grill.
- I used homemade sourdough baguettes for this recipe but you can use your favorite crostini bread. For the perfect smoked fish crostini, use a high-quality baguette and toast the slices just enough to be crisp yet tender.
- The combination of bitter greens and fresh herbs coated in a tangy vinaigrette really balances out the dish. Salad greens like arugula, frisee, etc. are good choices.
- Whipped ricotta is a simple mixture of ricotta, cream cheese, olive oil, and lemon. It's creamy, smooth, and a little bit tangy and adds so much flavor to this dish.
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