Smoked Salmon, Sweet Onion & Goat Cheese Crostini

The older I get, the more I treasure my mom. Today, as I watch my friends become mothers and I get to witness all the sacrifices they make to ensure their babies are happy and healthy, I feel like I need to look back.

Recently I started to think about those first years of our life. The years we were too young to remember, but yet are so important.  The years when our moms were our age – or even younger – and would do anything to protect us. When we were the most fragile and they took care of us like precious diamonds. The times when nice clothes were replaced by baby strollers and glasses of wine were exchanged for vitamins.

I often like to think about that first month of my life when my mother only knew me for a few weeks, but since months I was already her favourite person in the world.

I want to honour my mom and all these ladies of steel with a crostino that resembles them: delicate, strong and beautiful. Caramelized onions and herbed goat cheese, topped with smoked salmon and edible flowers. Whether it is your mom, your wife, girlfriend or sister, this recipe will make them feel very special.

Happy Mother’s day!

Wine tip: Champagne or Mimosas (of course!)

Smoked Salmon, Sweet Onion & Creamy Goat Cheese Crostini


  • 2 large onions, thinly sliced
  • 2 tablespoon unsalted butter
  • 200 grams smoked salmon
  • 1 teaspoon fresh dill, chopped
  • 1 teaspoon fresh chives, chopped
  • 1/2 teaspoon lemon juice
  • 200 grams creamy goat cheese
  • 1 teaspoon balsamic vinegar
  • Edible flowers (if available)
  • Cayenne pepper
  • Salt
  • Freshly ground pepper
  • 1 baguette or other crusty bread


Put the butter in a shallow, wide pan. Once melted, add the onions and cook over medium high heat.Coat the onions with the butter and add a pinch of salt. Add the balsamic vinegar, mix well and turn the heat down to low. Cover and cook for 30 minutes or until browned. Stir occasionally. Once onions are browned, remove from heat and set aside.

Mix the goat cheese with the chives, dill, lemon juice and a pinch of cayenne pepper and salt.

Add a tbsp. of olive oil to a grill pan. Add the sliced bread to the pan and grill on both sides. Once golden all over, remove from the heat.


Add one tablespoon of the goat cheese mixture to the bread slices and top with a teaspoon of caramelized onions. Top de onions with a slice of smoked salmon and dill.
Decorate with the edible flowers and finish with a drizzle of olive oil.

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