Grilled Smoked Salmon Crostini with Whipped Feta

How to Make Grilled Smoked Salmon Crostini with Whipped Feta

1. 1

   Step 1: Quick-pickle the red onion

   Active 4 min · Passive 10 min

   Thinly slice the red onion and place in a small bowl. Add the red wine vinegar and 1/4 tsp of the kosher salt, stir to combine, and let sit at room temperature for 10 minutes so the onion softens and brightens; this is a quick pickle — no cooking required.

   For this step

   • 1/4 smallRed onion
   • 2 tbspRed wine vinegar
   
2. 2

   Step 2: Make the whipped feta

   Active 4 min

   In a food processor or with a hand blender, combine the feta cheese with 1 tbsp of the extra-virgin olive oil, the zest of the lemon and 1 tbsp of lemon juice, plus 1/8 tsp of the kosher salt. Blend until very smooth and spreadable, adding a teaspoon of water if needed to reach a creamy consistency. Transfer to a bowl and taste; adjust with a small pinch of salt if necessary.

   For this step

   • 3 tbspExtra-virgin olive oil
   • 6 ozFeta cheese
   
3. 3

   Step 3: Slice and oil the baguette

   Active 4 min

   Slice the small baguette on the diagonal into 12 slices (about 1/2-inch thick). Brush both sides of each slice with 2 tbsp of the extra-virgin olive oil and sprinkle the top sides with 1/4 tsp of the kosher salt so they’ll char and season as they grill.

   For this step

   • 1 small (10–12 oz)Small baguette
   
4. 4

   Step 4: Char the crostini on the grill

   Active 4 min

   Preheat the grill to medium-high. Arrange the oiled baguette slices directly over the heat and grill 1–2 minutes per side, just until nicely charred and crisp — watch closely so they don’t burn. Remove and keep warm; these are your crostini base.
   
5. 5

   Step 5: Quick-smoke and grill the salmon

   Active 11 min

   Thinly slice the salmon fillet across the grain into 6–8 thin pieces. Season the slices with the remaining 3/8 tsp kosher salt and the freshly ground black pepper. Make a small foil packet with 1–2 tablespoons of soaked wood chips or use a smoker box; place the packet on the hot grill, then arrange the salmon over direct heat. Cover and allow the salmon to pick up smoke and cook for about 6–8 minutes (lid closed), then flip and grill 2–3 minutes more until just cooked through with a faint char — timing varies by thickness. Remove and let rest briefly.

   For this step

   • 8 ozSalmon fillet
   • 1/4 tspFreshly ground black pepper
   
6. 6

   Step 6: Assemble the crostini and garnish

   Active 3 min

   Spread about 1–1 1/2 tablespoons of the whipped feta on each crostini. Top each with a thin smoked salmon slice, a few strands of the quick-pickled red onion (drained), and a sprinkle of chopped fresh dill. Cut the remaining lemon into wedges and serve alongside so guests can add a bright squeeze of lemon juice to taste.

   For this step

   • 2 tbspFresh dill
   

1. Thinly slice the red onion and place in a small bowl. Add the red wine vinegar and 1/4 tsp of the kosher salt, stir to combine, and let sit at room temperature for 10 minutes so the onion softens and brightens; this is a quick pickle — no cooking required.
2. In a food processor or with a hand blender, combine the feta cheese with 1 tbsp of the extra-virgin olive oil, the zest of the lemon and 1 tbsp of lemon juice, plus 1/8 tsp of the kosher salt. Blend until very smooth and spreadable, adding a teaspoon of water if needed to reach a creamy consistency. Transfer to a bowl and taste; adjust with a small pinch of salt if necessary.
3. Slice the small baguette on the diagonal into 12 slices (about 1/2-inch thick). Brush both sides of each slice with 2 tbsp of the extra-virgin olive oil and sprinkle the top sides with 1/4 tsp of the kosher salt so they’ll char and season as they grill.
4. Preheat the grill to medium-high. Arrange the oiled baguette slices directly over the heat and grill 1–2 minutes per side, just until nicely charred and crisp — watch closely so they don’t burn. Remove and keep warm; these are your crostini base.
5. Thinly slice the salmon fillet across the grain into 6–8 thin pieces. Season the slices with the remaining 3/8 tsp kosher salt and the freshly ground black pepper. Make a small foil packet with 1–2 tablespoons of soaked wood chips or use a smoker box; place the packet on the hot grill, then arrange the salmon over direct heat. Cover and allow the salmon to pick up smoke and cook for about 6–8 minutes (lid closed), then flip and grill 2–3 minutes more until just cooked through with a faint char — timing varies by thickness. Remove and let rest briefly.
6. Spread about 1–1 1/2 tablespoons of the whipped feta on each crostini. Top each with a thin smoked salmon slice, a few strands of the quick-pickled red onion (drained), and a sprinkle of chopped fresh dill. Cut the remaining lemon into wedges and serve alongside so guests can add a bright squeeze of lemon juice to taste.