Smoked Wild Salmon Mousse Canapés on Baguette Crostini
Yield: 16 canapés
- 8 ounces cream cheese, softened Add to list
- 4 to 6 ounces smoked salmon, coarsely chopped Add to list
- 1 teaspoon lemon juice Add to list
- Hot sauce or horseradish, to taste Add to list
- 16 slices 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 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, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired December 1, 2010.