Salmon Crostini with Tzatziki Sauce

Salmon Crostini 

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  • 1 loaf French baguette, whole wheat
  • For the tzatziki:
    • 1 Tbsp.  extra virgin olive oil
    • 4 tsp. white wine or champagne vinegar
    • 1 cloves garlic (minced finely)
    • 1 tsp. ground cumin
    • 1/4 tsp. salt
    • 1/8 tsp. white pepper
    • 1 cup Greek yogurt (strained)
    • 1 English cucumber (peeled, seeded, diced)
    • 1 tsp. fresh dill (chopped)1 package cold salmon


  1. Combine olive oil, vinegar, garlic, salt, cumin and pepper in a bowl.
  2. Mix well.  
  3. Add the olive oil mixture to the yogurt, mix well.
  4. Add the cucumber and chopped fresh dill.
  5. Chill for at least two hours before serving.
  6. When ready, slice bread thin (1/4 inch or less) and toast in 350° oven for 10 minutes or until crispy.
  7. Remove bread from oven, let cool.
  8. While cooling, thinly slice the salmon.
  9. Top the toasted bread with rolled sliced salmon, a small amount of tzatziki and fresh dill (lemon zest is also a good topping).

Yield:  2 dz. crostini
Nutritional Information per 2 pieces:

Calories: 90
Fat: 3.5 g
Saturated Fat: 1 g
Carbohydrates: 3 g
Protein: 10 g
Dietary Fiber: 1 g
Sodium: 65 mg
Cholesterol: 25 mg