Smoked Salmon and Green Olive Spread on Toasts

Smoked Salmon and Green Olive Spread on Toasts

Your guests will love these easy-to-make, fancy appetizers! Flaky smoked salmon, cream cheese and green olives combine into a delicious spread to serve on toasts. Recipe provided by Jill Silverman Hough.

  • prep
  • cook
  • 16 servings


  • 1 lemon

  • 4 ounces smoked salmon, skin removed, flaked (be sure to use salmon that’s smoked, not cured—a dry, flaky fish rather than a moist thinly sliced fish like lox or gravlax)

  • 3 ounces cream cheese, room temperature, cut into 3 or 4 chunks

  • 1/2 cup coarsely chopped Lindsay® Crafted Green Ripe Olives, plus 16 whole olives for garnish

  • 1 tablespoon coarsely chopped capers

  • 16 slices cocktail bread or thinly sliced baguette

  • 16 flat-leaf parsley leaves

  • Black pepper, to taste

Cooking Directions

  1. To toast bread, arrange slices on a rimmed baking sheet in a single layer, then cook in a 400°F oven until lightly browned, about 10 minutes, turning halfway through. Set aside.

  2. Finely grate zest from lemon. Halve lemon and squeeze 2 tablespoons of juice.

  3. Combine zest, juice, salmon, cream cheese, chopped olives, and capers in a medium bowl, stirring and mashing to make a spreadable paste. Add pepper to taste.

  4. Mound about 1 tablespoon salmon mixture onto each toast.

  5. Garnish with parsley leaves and olives and serve.

  6. If you like, you can serve the salmon mixture in a small bowl or crock with the toasts along side, for guests to prepare their toasts.


  • Calories124
  • Fat17.6
  • Protein9.1
  • Cholesterol29.5
  • Total Carbs23.5
  • Fiber2.8

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.