Smoked Salmon Crostini Mousse
Creamy egg-cheddar mousse atop toasted baguette slices, garnished with smoked salmon, fresh dill, and black sesame seeds for a flavorful, elegant appetizer.
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.