Nigella Smoked Salmon Starters

I first made these little salmon bites for a last-minute dinner party — the kind where you say “it’ll be super casual” and then spend three hours fluffing cushions and panicking about your wine glasses not matching. But these? These smoked salmon starters saved me.

They look like the kind of thing you’d get at a chic London cocktail party (you know the ones — tiny napkins, bigger earrings). But they take all of 20 minutes to throw together, and the payoff? Crisp, herby, creamy, salty, zingy… in one glorious mouthful. I’ve made them for brunch too, with chilled prosecco and sun streaming through the kitchen window. They always disappear first.

Why You’ll Love It

• Takes barely 20 minutes, and looks like you tried way harder.
• No oven dramas — just a bit of toasting and spreading.
• You can prep ahead (just don’t assemble ’til go-time).
• That mix of dill, sour cream, and capers? Flavour bomb.
• Goes with everything from champagne to a cold lager.
• Perfect for nibbles, brunch, or feeling a bit fancy on a Tuesday.

Ingredients

• 1 fresh baguette
• 1 packet smoked salmon (wild, if you can swing it)
• 3 tbsp fresh dill, finely chopped
• ½ tub cream cheese
• 3 tbsp olive oil
• A splash of double cream (if your cream cheese is stubborn)
• Capers (for garnish)
• More dill (the pretty fronds)
• Sour cream (a small dollop per piece)
• Freshly ground black pepper
• Lemon wedges, to serve

How to Make It

Toast the baguette slices:

Slice your baguette into thin rounds — about ½ inch thick is perfect. Brush one side with olive oil and grill (or griddle) until golden. Flip, oil the other side, and repeat. Let them cool a little so the toppings don’t melt off.

Whip the spread:

Mix the cream cheese with the chopped dill. If it’s too thick to spread nicely, a splash of double cream will loosen it up. Think silky, not sloppy.

Assemble the magic:

Spoon a little of the dill cream cheese onto each toast. Top with a sliver of smoked salmon (fold it gently so it sits pretty).

Finish with flair:

Add a small dollop of sour cream to the top of each. Nestle in a caper — pull the petals open if you want to get posh. Garnish with a bit of dill frond and a crack of black pepper.

Plate it up:

Arrange on a platter. Tuck lemon wedges in between for squeezing. They’ll look like edible jewels — and they are.

Common Mistakes and How to Dodge Them

Why is my cream cheese hard to spread?
It’s too cold. Let it sit out for 20 mins or splash in some cream.

My crostini turned to rock! What happened?
Over-toasted. Aim for just golden and crisp, not jaw-breaking.

Too much cream cheese?
Easy trap. You want balance — enough to carry flavour, not smother it.

My capers are rolling off!
Flatten the sour cream slightly and nestle them in. Or skip them if you’re not a fan. (I’ll pretend not to judge.)

Storage and Reheating

Fridge:
Unassembled elements can be stored separately. Once topped, best eaten within a few hours — though leftovers aren’t the worst fridge snack at 11pm.

Freezer:
Nope. Cream cheese and salmon don’t like it. Just make fresh.

To Reheat:
Don’t. Serve cold or room temp. You can re-toast your baguette slices if you made them in advance.

Frequently Asked Questions

Can I make these ahead?
Yes — toast the bread and mix the cream cheese earlier. Assemble just before serving.

What if I don’t like dill?
Try chives or flat-leaf parsley instead. Still fresh, still fab.

Can I use another bread?
Sure. Rye works. Crackers do too, though they’re more fragile.

Do I have to use wild salmon?
No, but it does taste richer. Use what you’ve got — even trimmings work well.

Nutrition Facts (Per Serving)

• Calories: 117
• Fat: 4.3g
• Protein: 18.3g
• Carbs: ~8g
• Sodium: 672mg
• Sugar: Negligible

Try More Nigella Recipes:

• Nigella Mackerel Pate
• Nigella Mushroom Pate
• Nigella Pickled Cucumber