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Delicious salmon croutons with gluten-free quinoa bread

Salmon croutons

Salmon croutons with gluten-free quinoa bread are colorful and tasty, ideal for delicious aperitifs with family or friends.

Today we prepare an original dish that is also perfect for celiacs: salmon croutons on homemade quinoa bread, a perfect recipe for those who love to make bread at home or for those who love aperitifs with family or friends.

Today we are going to prepare a bread with a mixture of mixed flours and quinoa flour, but if you want to make quick croutons you can buy gluten-free bread already made and still follow our recipe. Let’s go and see everything you need to make these delicious and 100% gluten free bruschetta!

Salmon croutons
Salmon croutons

Preparation of gluten-free smoked salmon croutons

To make this recipe, we want to start from scratch. Not only to advise you on how to fill the croutons, but to start from the making of the bread to have a completely homemade finger food that will amaze all your guests. For this reason we have divided the preparation into two steps: the croutons and the assembly of the filling.

Preparation of the croutons

  • 200 g of gluten-free flour mix
  • 70 g of quinoa flour
  • 20 g of brewer’s yeast
  • 250 ml of water
  • Salt to taste
  • Extra virgin olive oil to taste
  1. Let’s start by looking at how to make quinoa bread. Melt the yeast in a bowl with the water, mix well and add the flour mix and quinoa flour.
  2. Continue to mix until the dough has thickened, then add two tablespoons of extra virgin olive oil and a pinch of salt.
  3. Continue to work the dough on your work plan, and when you have finished, let rise wrapped by a sheet of transparent film for at least 45 minutes.
  4. Once you have waited the necessary time, bake your loaf of bread in the oven for about 20 minutes at 220 °.

Assembly and filling

  • 400 g of smoked salmon
  • Crème fraiche to taste
  • Fennel to taste
  • Fish roe to taste
  • Pepper as needed
  • Extra virgin olive oil to taste
  • Lemon zest to taste
  1. Now let’s go and stuff our croutons. Cut your gluten-free bread into slices and on each one put a spoonful of crème fraiche, two slices of smoked salmon, a teaspoon of fish roe and fennel.
  2. Season with a drizzle of oil, pepper and grated lemon zest.
  3. Your salmon croutons on gluten-free quinoa bread are ready to taste.

Enjoy your meal!

And if you want to try other smoked salmon recipes, then you should definitely make our salmon and robiola rolls : another recipe for a delicious appetizer!


It is advisable to consume the salmon croutons freshly made and beautifully fresh, you can at most keep them in the fridge for a few hours before serving them. We do not recommend freezing in the freezer.

Riproduzione riservata © - WT

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