Smoked Wild Salmon Mousse Canapés on Baguette Crostini
Yield: 16 canapés
- 8 ounces organic cream cheese, softened Add to list
- 4 to 6 ounces PCC brand smoked salmon (either lox or whole fillet style), coarsely chopped Add to list
- 1 teaspoon lemon juice Add to list
- Hot sauce or horseradish to taste Add to list
- 16 slices Essential Baking Co. baguette, about 1/4-inch thick Add to list
- Olive oil for brushing Add to list
- Sprigs of winter herbs such as thyme tips, rosemary tips or oregano Add to list
- Small slices of oil-cured tomatoes Add to list
Additional garnish ideas
Combine the cream cheese, salmon, lemon juice and hot sauce or horseradish in a food processor and blend until smooth. This mousse may be made and refrigerated up to 1 day in advance. If you do make this mixture ahead of time, allow it to soften before piping.
Preheat oven to 375° F.
Brush the baguette slices with a little olive oil and place on a baking sheet. Toast for 3 to 4 minutes, or until lightly crunchy on the outside.
Fit a pastry bag with a star tip and fill the bag about half full with the mousse. Pipe a rosette in the center of each crostini and garnish each with a sprig of herb and a slice of tomato (or your favorite garnish). Refill the bag as needed with mousse, pressing the new addition down towards the tip of the bag with a wooden spoon or spatula to prevent air pockets. (You also may spread the mousse on with a small knife.)
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired December 1, 2010.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.