Smoked Wild Salmon Mousse Canapés on Baguette Crostini | PCC Natural Markets

Smoked Wild Salmon Mousse Canapés on Baguette Crostini

Yield: 16 canapés

No votes yet

These ingredients are:
peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Additional garnish ideas


Combine cream cheese, salmon, lemon juice and hot sauce or horseradish in a food processor and blend until smooth. 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 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.

You may spread the mousse on each crostini with a short knife, or 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.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired December 1, 2010.

More about: salmon


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login