Crostini with Smoked Whitefish

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  • Level: Easy
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 45 min
  • Yield: 20 crostini
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1 teaspoon poppy seeds

1 teaspoon white sesame seeds

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon kosher salt

20 slices baguette, 1/4-inch thick (about 1/2 baguette)

1/4 cup extra-virgin olive oil

8 ounces smoked whitefish, flaked

6 tablespoons creme fraiche

2 tablespoons chopped fresh dill

20 caperberries, halved


  1. Preheat the oven to 350 degrees F.
  2. Mix the poppy seeds, sesame seeds, garlic powder, onion powder and salt in a small bowl.
  3. Brush the baguette slices on both sides with olive oil and spread out on a rimmed baking sheet. Sprinkle with the seed mixture. Bake until lightly browned and crisp, 8 to 10 minutes. Let cool to room temperature.
  4. Meanwhile, with a rubber spatula, mix the flaked whitefish, creme fraiche and dill in a small bowl.
  5. Top each crostini with a spoonful of the whitefish salad and garnish with 2 caperberry halves.