Indulge in the elegant mix of flavors with these Smoked Salmon Crostini topped with a velvety egg and cheddar mousse. This appetizer is perfect for impressing guests or adding a gourmet touch to your next gathering.
Each bite combines the smoky richness of salmon with the creamy, subtly spiced mousse atop crisp, golden baguette slices. It’s a delightful harmony of textures and tastes you’ll want to savor again and again.
- The creamy egg-cheddar mousse delivers a luxurious texture that pairs beautifully with smoked salmon.
- Easy to prepare yet impressive enough for special occasions or entertaining.
- Gluten-free adaptable by using a suitable baguette alternative.
- Bright spices like turmeric and lemon juice add vibrant flavor and color.
Ingredients
- Hard-Boiled Eggs: Three eggs cooked until firm, providing the base for a rich, creamy mousse texture.
- Cream Cheese: 30 grams of softened cream cheese adds smoothness and tangy richness to the mousse.
- Sharp Cheddar Cheese: 60 grams of shredded cheddar infuses the mousse with bold, savory depth.
- Granulated Garlic: A quarter teaspoon adds subtle aromatic garlic flavor without overpowering.
- Dijon Mustard: One teaspoon lends a mild tangy sharpness that enhances taste complexity.
- Freshly Squeezed Lemon Juice: One teaspoon brightens the mousse with a refreshing citrus note.
- Ground Turmeric: A third teaspoon introduces warm color and earthy undertones, adding visual appeal.
- Fine Sea Salt: Adjusted to taste, it balances all the flavors perfectly in the mousse.
- Freshly Ground Black Pepper: To taste, offering mild aromatic heat and depth.
- Warm Water: 5–10 millilitres help achieve the mousse’s silky, pipeable consistency.
- Baguette: One baguette sliced diagonally provides the crisp, golden base for topping.
- Olive Oil: 30–45 millilitres brushed onto baguette slices before toasting for added richness and crispness.
- Fresh Garlic Clove: One clove halved to gently rub on crostinis, infusing subtle garlic aroma and flavor.
- Smoked Salmon: 85 grams, thinly sliced, rolled into elegant rosettes to crown the mousse.
- Fresh Dill Sprigs: For garnish, adding herbal brightness and an inviting aroma.
- Black Sesame Seeds: A pinch for a contrasting nutty garnish and visual texture.
Instructions
- Prepare the Egg-Cheddar Mousse Base
Place the hard-boiled eggs, softened cream cheese, shredded cheddar, granulated garlic, Dijon mustard, lemon juice, ground turmeric, salt, and pepper into a food processor. Blend until mostly smooth, pausing to scrape down the sides as needed to ensure even mixing. This step creates the flavorful mousse foundation, where the blending combines all ingredients to a creamy, harmonious consistency.
- Add Warm Water for Smooth Texture
Add 5 to 10 millilitres of warm water to the mixture and continue blending until the mousse becomes silky and glossy with a pipeable texture. The water lightens the mousse without thinning, making it easier to pipe and decorate the crostinis beautifully.
- Chill the Mousse to Set
Transfer the mousse into a piping bag and refrigerate for 15 to 20 minutes to allow it to firm up slightly. Chilling ensures the mousse holds its shape during piping and enhances the flavors by letting them meld together.
- Prepare and Toast the Baguette Slices
Preheat your oven to 205°C (400°F). Lightly brush the baguette slices on both sides with olive oil and place them on a baking sheet. Toast in the oven for 7 to 10 minutes, or until golden and crisp. Toasting provides a crunchy texture that contrasts nicely with the creamy mousse.
- Infuse Crostinis with Garlic Flavor
While the crostinis are still warm, rub each slice gently with the cut side of a fresh garlic clove. This subtle infusion adds an aromatic layer without overpowering the other ingredients.
- Assemble the Crostinis
Start by spreading a thin layer of the egg mousse on each crostini to act as an anchor. Then pipe a decorative swirl of mousse on top using the piping bag for an elegant presentation. The mousse acts as a creamy binder for the toppings and adds visual appeal.
- Add Smoked Salmon and Garnish
Roll thin slices of smoked salmon into loose rosettes and place each one atop the mousse swirl. Garnish with fresh dill sprigs and sprinkle with black sesame seeds. These toppings add flavor, fragrance, and a beautiful, inviting look to your appetizer.
- Adjust seasoning carefully, tasting the mousse before chilling to ensure balanced flavors.
- For best texture, ensure crostinis are toasted freshly and served promptly.
- This appetizer can be made ahead; store components separately and assemble just before serving.
Storage Tips
Store the mousse in an airtight container in the refrigerator for up to 2 days. Keep toasted crostinis separately in a sealed bag to maintain crispness and assemble just before serving to prevent sogginess.
Serving Suggestions
Serve these crostinis as elegant appetizers for brunches, cocktail parties, or holiday gatherings. Pair with a crisp white wine or sparkling beverage to complement the smoky and creamy flavors.
- Use a star or round piping tip to create beautiful mousse swirls for a sophisticated presentation.
- Lightly warm the smoked salmon to room temperature for better texture and flavor release.
- Experiment with gluten-free baguette alternatives to maintain this dish’s gluten-free quality.
FAQs
- Can I prepare the mousse in advance?
Yes, you can prepare the mousse up to two days ahead and keep it refrigerated in an airtight container until ready to use.
- What can I use instead of a baguette for gluten-free options?
Gluten-free baguettes or crispbread crackers work well as a substitute while maintaining the crunchy base.
- How should I store leftover crostinis?
Store toasted crostinis separately from the mousse and toppings to prevent them from becoming soggy.
- Can I use other types of smoked fish?
Yes, smoked trout or smoked mackerel can be delicious alternatives with a similar smoky flavor.
- Is it possible to make this mousse vegan?
This recipe contains eggs and dairy, but you might substitute cream cheese and cheddar with vegan alternatives and use firm tofu instead of eggs for a vegan mousse.
- What wine pairs best with smoked salmon crostini?
A crisp Sauvignon Blanc or a sparkling wine pairs beautifully, enhancing the mousse and salmon flavors.
- How do I prevent the mousse from being runny?
Ensure not to add too much water and chill the mousse thoroughly to help it firm up before piping.
Smoked Salmon Crostini Mousse
Equipment
- 1 food processor
- 1 piping bag
- 1 oven
- 1 baking sheet
Ingredients
- 3 hard-boiled eggs
- 1 oz cream cheese softened
- 2 oz sharp cheddar cheese shredded
- 1/4 teaspoon granulated garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/3 teaspoon ground turmeric
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 1 to 2 teaspoons warm water
- 1 baguette sliced diagonally
- 2 to 3 tablespoons olive oil
- 1 fresh garlic clove halved
- 3 oz smoked salmon thinly sliced
- Fresh dill sprigs
- Black sesame seeds
Instructions
- Place hard-boiled eggs, cream cheese, shredded cheddar, granulated garlic, Dijon mustard, lemon juice, turmeric, salt, and pepper into a food processor.
- Blend until mostly smooth, scraping down sides as needed.
- Add 1 to 2 teaspoons warm water and blend until the mousse is silky and pipeable.
- Transfer mousse into a piping bag and refrigerate for 15 to 20 minutes to set.
- Preheat oven to 205°C (400°F). Lightly brush baguette slices with olive oil and arrange on a baking sheet.
- Toast slices for 7 to 10 minutes until golden and crisp.
- Rub toasted crostini with the cut side of a garlic clove to infuse flavor.
- Spread a thin layer of mousse on each crostini, then pipe a decorative swirl on top.
- Roll smoked salmon slices into rosettes and place on mousse.
- Garnish with fresh dill sprigs and a pinch of black sesame seeds.
Notes
- Adjust seasoning as desired for taste variations.
- Use a piping tip for elegant mousse decoration.
- Serve crostinis immediately or refrigerate for later use.
