Simple but fancy, these Smoked Salmon Toasts with Dill Crème Fraîche are the epitome of brunch luxury. The creamy, dill-infused creme fraiche on toasted bread is the perfect friend for delicate smoked salmon, and together they make an easy meal that’s both fresh and SO delicious. We top them with cucumber, radish, pickled red onions, microgreens, and a crunchy everything seasoning blend for a ton of added flavor and texture. This recipe makes four toasts (two servings) and comes together in about fifteen minutes.
Smoked salmon toasts are one of those simple yet stunning recipes that always impress. These toasts are layered with generous spread of tangy, creamy dill crème fraîche, savory smoked salmon, and a ton of fun toppings to pick and choose from to make your own version! We love crunchy cucumber ribbons, crisp radishes, and pickled red onions to add both brightness and crunch, for starters. We also love microgreens for added color + nutrition, and finish the toasts with a sprinkle of crunchy everything seasoning for more crunch + flavor. These smoked salmon toasts are perfect for brunch spreads, light lunches, or even as an elegant appetizer.
The real magic here is in the combination of textures and flavors—creamy, crispy, tangy, and fresh all at once. You can use your favorite crusty bread (I love sourdough or a rustic ciabatta), and toast it in a skillet with a little olive oil or butter until golden brown. From there, just build each toast like a beautiful little toasty project. It’s the kind of dish that feels fancy but comes together in minutes.
Your Smoked Salmon Toasts with Dill Crème Fraîche can be customized to fit any flavor profile you’re in the mood for! Whether you’re leaning more toward fresh, peppery, and tangy, or rich, creamy, and indulgent, you can pick and choose your own topping adventure, but use this list as a guideline:
Ingredients
- 2 slices good quality Sourdough Bread
- 1/2 cup Dill Creme Fraiche (or herbed cream cheese)
- 4 oz. Smoked Salmon
- Cucumber (thinly sliced or ribbons)
- Pickled Red Onions (see notes)
- thinly sliced Radish
- Microgreens
- Crunchy Everything Topping (or everything bagel seasoning)
Ingredient Notes + FAQs
- Sourdough Bread: Sourdough is great because it gets nice and crunchy, and has a tangy flavor that’s great with the other ingredients here. If you’re not into sourdough, go for a sturdy, crusty bread like a multigrain or rustic ciabatta from a local bakery; you want something with enough structure to hold the toppings without getting soggy. Toasting it in a skillet with a bit of olive oil or butter gives it a golden, crisp edge that holds up well under the toppings.
- Dill Crème Fraîche: This is the flavor-packed spread that ties everything together. It’s creamy, tangy, herby, and makes a perfect base for all the toppings. You can make this recipe in advance and keep it chilled until ready to use. Can I use crème fraîche without dill? Absolutely. If you don’t have fresh dill on hand, the crème fraîche will still taste delicious on its own. You could also stir in chopped chives, parsley, or a little lemon zest for brightness.
- Smoked Salmon: Go for cold-smoked salmon for a silky, delicate texture and rich flavor. You can usually find pre-sliced packages at the store, sometimes labeled “lox.” Gravlax or hot-smoked salmon works too, but will have a firmer texture and bolder flavor. Can I Swap the Smoked Salmon for Smoked Trout? HECK yes! Smoked trout is a fantastic substitute for smoked salmon! It has a slightly more delicate flavor with a bit of sweetness. The texture is a bit firmer than salmon, but it still pairs beautifully with the dill crème fraîche. It’s a great option if you prefer trout or just wants to mix things up.
- Cucumber Ribbons: Thin strips of cucumber bring a refreshing crunch. Use a vegetable peeler to shave long ribbons from an English cucumber or Persian cucumbers. Alternatively, just thinly slice some cucumbers and go with those!
- Pickled Red Onions: These add tang and a pop of color. Use store-bought or make a quick batch yourself! They’re easy and keep well in the fridge. What if I don’t have pickled red onions? Toss thinly sliced red onion into a bowl of ice water for 15 minutes, then pat them dry and roll with it. (This reduces their harsh bite a little!) But even a few thin slices of raw red onion will add some zip if you’re in a hurry. Or go with green onion for a milder onion flavor.
- Everything Crunch: This is my super crunchy version (with sunflower seeds 🙂 )that adds texture and that classic “everything bagel” vibe. Use a store-bought version if that’s easier!
- Microgreens: Optional, but highly recommended! They add a pop of color and a light, fresh flavor. Arugula microgreens or radish sprouts work beautifully here. Or just toss some arugula or massaged kale on top of the creme fraiche layer for some added greens.
Directions
Step One: Toast the Bread. Start by heating a skillet over medium heat. Brush both sides of each slice of bread with olive oil or butter. Toast the bread on both sides until golden and crispy, about 2–3 minutes per side. Alternatively, you can toast them in a toaster or under the broiler. (I cut mine in half, but you don’t have to.)
Step Two: Spread the Dill Crème Fraîche. Once the toast is warm and crispy, divide the dill crème fraîche over the top of each slice. Spread it into an even layer.
Step Three: Top with Smoked Salmon. Gently layer the smoked salmon slices over the crème fraîche. You can fold or roll the salmon slices for a beautiful presentation, or just lay them flat.
Step Four: Add Your Toppings. This is where you can get creative! Top with thinly sliced cucumber, radish, pickled red onions, microgreens, and a sprinkle of crunchy everything seasoning.
You can seriously do so many things with these salmon toasts. Use what you have on hand, use what you love, or just whatever you’re in the mood for! Here are some ideas to help you customize these toasts to make them your favorite way:
If you want to customize this recipe, here are some ideas:
- Swap the Base: Use toasted bagel halves, rye toast, or even crispy potato cakes for a fun twist on the classic toast format.
- Swap the Creme Fraiche: Use an herbed cream cheese, herbed goat cheese, or a creamy mascarpone instead. If you use this swap, squeeze some fresh lemon juice over the toasts before serving. (This dill creme fraiche is also lemony, so it adds extra flavor).
- Add Avocado or Eggs: Smash some ripe avocado on the toast before adding the dill crème fraîche for an extra layer of creaminess, OR top each toast with a soft-boiled or jammy egg for extra richness and protein.
- Make Them a Sandwich: If you’re looking for a more substantial meal, stack more slices of smoked salmon on each toast and turn it into a hearty sandwich.
- Make Them Mini: Turn these into bite-sized toasts using sliced baguette rounds for an elegant appetizer or brunch platter.
- Add Heat: A sprinkle of crushed red pepper flakes, a drizzle of hot honey, or a smear of horseradish cream can kick up the flavor and heat level.
- Change Up the Herbs: No dill? Try different fresh herbs like chives, parsley, or tarragon in the crème fraîche for a different herbal note.
- Add Capers or Tomatoes: Capers for an extra briny bite that plays beautifully with the salmon and crème fraîche / tomatoes for a juicy sweetness (especially heirloom tomatoes).
My entire website is packed with small batch recipes, by the way! If you’re often cooking for one or two people, feel free to sign up for my weekly newsletter. I only send one newsletter each week, but it’s packed with four small batch recipes, as well as a few tips and tricks for you.
How to Store Leftovers
- While these toasts are best served fresh, you can store any leftover dill crème fraîche in the refrigerator for up to 3 days. However, the toasts themselves should be eaten immediately to maintain that crispy texture.
- If you’ve got leftover smoked salmon, store it in an airtight container in the fridge for up to two days.
More Brunch-y Recipes
- Small Batch Cheddar Chive Scones: These are seriously soooo good. The recipe makes six small scones, and brings a cozy, savory vibe that balances the brightness of the salmon toasts.
- Spicy Maple Glazed Bacon: The ultimate sweet + spicy combo with thick-cut bacon glazed with maple syrup and a hint of cayenne. Ummm, yes.
- Small Batch Lemon Poppy Seed Muffins: A little zippy, super soft, and just sweet enough. These muffins bring that citrusy finish to round things out—plus they look adorable on the table.
- Small Batch Blueberry Muffins: Soft, fluffy, and bursting with juicy blueberries in every bite. These muffins are perfectly golden on top, tender in the middle, and just sweet enough to make your brunch feel like a treat.
Brunch Wine Pairings
You know we love a good brunch wine pairing! Here are our two faves for these salmon toasts:
- Sparkling Rosé: Bubbly, pretty in pink, and just the right amount of festive. The crispness cuts through the crème fraîche, and the subtle berry notes play so well with the smoky salmon. This one’s basically brunch in a glass.
- Grüner Veltliner: This Austrian white wine, bright and zingy with a hint of white pepper and citrus, is an underrated champ, IMO. It’s kind of like the wine equivalent of cucumber ribbons and radishes—light, refreshing, and full of personality.
I truly love how these smoked salmon toasts feel like such a special little dish without needing much effort at all. They’re bright, fresh, a little indulgent, and totally customizable depending on what you have on hand. Whether you’re serving them as part of a casual brunch or a low-key dinner party starter, they always feel just the right amount of fancy.
If you want to make more than two servings, there is a little slider bar in the recipe card below (near “servings”). Slide that bar to adjust the amount you want to make, and the ingredients will automatically adjust for you. 🙂 I hope you love them as much as I do! And if you make them, don’t forget to tag me so I can see your gorgeous creations!
xx Sara
Smoked Salmon Toasts with Dill Crème Fraîche
Ingredients
- 2 slices Sourdough Bread or any hearty bread slices
- 1/2 cup Dill Crème Fraîche or herbed cream cheese
- 4 oz. Smoked Salmon
- 1/4 cup thinly sliced Cucumber see notes
- 1/4 cup Pickled Red Onions
- 1/4 cup thinly sliced Radish see notes
- 1/2 cup Microgreens
- 2 tbsp. Crunchy Everything Topping
Instructions
- Toast the Bread. Start by heating a skillet over medium heat. Brush both sides of 2 slices Sourdough Bread with olive oil or butter. Toast the bread on both sides until golden and crispy, about 2–3 minutes per side. Alternatively, you can toast them in a toaster or under the broiler. (I cut mine in half, but you don’t have to.)
- Spread the Dill Crème Fraîche. Once the toast is warm and crispy, divide the 1/2 cup Dill Crème Fraîche over the top of each slice. Spread it into an even layer.
- Top with Smoked Salmon. Divide 4 oz. Smoked Salmon slices over the crème fraîche. You can fold or roll the salmon slices for a beautiful presentation, or just lay them flat.
- Add Your Toppings. This is where you can get creative! Divide 1/4 cup thinly sliced Cucumber, 1/4 cup thinly sliced Radish, 1/4 cup Pickled Red Onions, 1/2 cup Microgreens, and 2 tbsp. Crunchy Everything Topping over each toast. Enjoy!
Notes
Nutrition
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