If you’re searching for an elegant yet approachable appetizer that will wow your guests, look no further than this Smoked Salmon Crostini Egg Mousse Recipe. The creamy egg mousse, infused with sharp cheddar and a hint of turmeric, pairs perfectly with the delicate smokiness of salmon atop crisp, golden crostini. Every bite is an irresistible harmony of textures and flavors that feel both luxurious and comforting, making it the ultimate crowd-pleaser at any gathering.
Ingredients You’ll Need
This recipe relies on simple ingredients that are easy to find but pack a punch in taste and texture. Each element brings something unique: creaminess, tang, a hint of spice, or freshness — all coming together for a truly memorable bite.
- 3 hard-boiled eggs: The base for the rich and velvety mousse, providing protein and smoothness.
- 30 grams cream cheese, softened: Adds luscious creaminess and balances the sharpness of the cheese.
- 60 grams sharp cheddar cheese, shredded: Brings a tangy depth and delightful bite to the mousse.
- 0.25 teaspoon granulated garlic: A subtle garlicky undertone that complements the salmon beautifully.
- 1 teaspoon Dijon mustard: Adds a gentle zing and complexity to the mix.
- 1 teaspoon freshly squeezed lemon juice: Brightens the mousse and cuts through the richness.
- 0.33 teaspoon ground turmeric: Offers a warm color and subtle earthy flavor.
- Fine sea salt, to taste: Enhances all the flavors without overpowering.
- Freshly ground black pepper, to taste: Adds a touch of heat and aroma.
- 5–10 millilitres warm water: Helps achieve that silky, pipeable texture for easy spreading.
- 1 baguette, sliced diagonally: The perfect crispy canvas for the luscious mousse and salmon.
- 30–45 millilitres olive oil: For brushing the baguette slices to get golden and crisp.
- 1 fresh garlic clove, halved: Rubbing the crostini with garlic imparts subtle, inviting flavor.
- 85 grams smoked salmon, thinly sliced: The star ingredient that turns this dish into an elegant delight.
- Fresh dill sprigs: Bright and fragrant, a natural pairing with smoked salmon.
- Black sesame seeds: Adds visual appeal and a slight nutty crunch.
How to Make Smoked Salmon Crostini Egg Mousse Recipe
Step 1: Prepare the Egg Mousse Base
Start by placing the hard-boiled eggs, softened cream cheese, shredded cheddar, granulated garlic, Dijon mustard, lemon juice, turmeric, salt, and pepper into a food processor. Blend these ingredients until mostly smooth, pausing occasionally to scrape down the sides to ensure everything is evenly combined. This stage transforms simple ingredients into a rich and flavorful foundation for the mousse.
Step 2: Achieve the Perfect Consistency
Next, add 5 to 10 millilitres of warm water to the food processor. Continue blending until the mixture becomes silky, glossy, and pipeable—perfect for spreading and swirling on your crostini. The water helps loosen the mousse just enough without losing that luscious creaminess: a game-changer for texture.
Step 3: Chill the Mousse
Transfer the egg mousse to a piping bag and refrigerate it for 15 to 20 minutes. This chilling step is essential to let the mousse set slightly — firm enough to hold its shape when piped but still soft and creamy on the palate. It’s a small wait for a big payoff!
Step 4: Prepare the Crostini
While the mousse chills, preheat your oven to 205°C. Lightly brush the diagonal baguette slices with olive oil and arrange them on a baking sheet. Toast the slices in the oven for 7 to 10 minutes until they turn golden and crisp. This crunch brings the perfect contrast to the creamy mousse and tender salmon.
Step 5: Infuse Crostini with Garlic Flavor
Remove the toasted crostini from the oven and while still warm, rub the cut side of the fresh garlic clove on each slice. This simple trick infuses them with a subtle garlicky aroma that enhances every bite without overpowering the delicate smoked salmon.
Step 6: Assemble the Crostini
Start each crostini with a thin layer of the egg mousse to anchor toppings. Then pipe a decorative swirl of mousse on top for that elegant finish. Roll thin slices of smoked salmon into loose rosettes and nestle them on the mousse. Finally, garnish with fresh dill sprigs and a sprinkling of black sesame seeds for a beautiful and flavorful presentation.
How to Serve Smoked Salmon Crostini Egg Mousse Recipe
Garnishes
Fresh dill and black sesame seeds are classic garnishes, but you can also add a few capers or a tiny squeeze of lemon zest to elevate brightness. These little touches make the presentation pop and tie the flavors together perfectly, giving the dish a gourmet flair with minimal effort.
Side Dishes
This dish shines as an appetizer but pairs wonderfully with light, fresh sides. Think a crisp green salad with a tangy vinaigrette or a bowl of chilled cucumber soup. These complements create balance on your table without overshadowing the star crostini.
Creative Ways to Present
For a party or special occasion, consider serving your Smoked Salmon Crostini Egg Mousse Recipe on a rustic wooden board or elegant slate platter. Elevate your presentation by piping mousse into small glass cups topped with salmon rosettes, or arrange the crostini in a beautiful spiral around a bowl of herbed crème fraîche for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though unlikely!), store the egg mousse separately in an airtight container in the refrigerator for up to 2 days. Keep the crostini and smoked salmon stored apart to maintain their texture and freshness until ready to assemble again.
Freezing
While the egg mousse can technically be frozen, it may alter the texture upon thawing. For best results, enjoy this Smoked Salmon Crostini Egg Mousse Recipe fresh. Freezing the baguette or smoked salmon is not recommended as it affects quality.
Reheating
Reheat baguette slices briefly in a warm oven (around 180°C for 3-5 minutes) to regain their crispness if stored overnight. The mousse and salmon are meant to be served chilled or at room temperature, so avoid reheating them directly.
FAQs
Can I make the egg mousse without a food processor?
Yes, you can finely mash the hard-boiled eggs and then whisk in the cream cheese and other ingredients by hand. It may take a little more effort to get a smooth texture, but it will still be delicious!
What type of smoked salmon works best for this recipe?
Look for quality thinly sliced smoked salmon, preferably cold-smoked. Its delicate texture and smoky flavor complement the creamy mousse perfectly.
Can I substitute cheddar with another cheese?
Absolutely! A mild Gruyère or even a sharp white cheddar can work well. Just keep the balance of flavor—you want cheese that melts smoothly and adds a bit of tang.
Is this recipe suitable for a gluten-free diet?
The crostini are made from baguette, which contains gluten, but you can easily substitute gluten-free baguette or crackers to make it suitable without losing flavor or crunch.
How far in advance can I prepare the mousse?
You can prepare the mousse up to a day ahead. Keep it refrigerated and tightly covered in a piping bag or container to maintain freshness and texture.
Final Thoughts
This Smoked Salmon Crostini Egg Mousse Recipe is a fantastic way to impress friends and family with minimal fuss. Its contrast of creamy, crispy, smoky, and fresh truly hits all the right notes. I can’t wait for you to try this and see how effortlessly it elevates any occasion into something special!
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Smoked Salmon Crostini Egg Mousse Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: French-inspired
Description
Delight in these elegant Smoked Salmon Crostini with a creamy egg mousse, perfect for a sophisticated appetizer or party snack. The mousse combines hard-boiled eggs, cream cheese, cheddar, and flavorful spices for a silky, pipeable spread. Served on toasted baguette slices infused with garlic and topped with smoked salmon rosettes, fresh dill, and black sesame seeds, this recipe marries rich, smoky, and fresh flavors beautifully.
Ingredients
Egg Mousse
- 3 hard-boiled eggs
- 30 grams cream cheese, softened
- 60 grams sharp cheddar cheese, shredded
- 0.25 teaspoon granulated garlic
- 1 teaspoon Dijon mustard
- 1 teaspoon freshly squeezed lemon juice
- 0.33 teaspoon ground turmeric
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 5–10 millilitres warm water
Crostini
- 1 baguette, sliced diagonally
- 30–45 millilitres olive oil
- 1 fresh garlic clove, halved
Toppings
- 85 grams smoked salmon, thinly sliced
- Fresh dill sprigs
- Black sesame seeds
Instructions
- Prepare the mousse: Place hard-boiled eggs, cream cheese, cheddar, granulated garlic, Dijon mustard, lemon juice, turmeric, salt, and pepper in a food processor. Blend until mostly smooth, pausing to scrape down the sides as needed to ensure an even texture.
- Add water and blend: Add 5–10 millilitres of warm water gradually and continue blending until the mixture becomes silky, glossy, and pipeable in consistency.
- Chill the mousse: Transfer the mousse into a piping bag and refrigerate for 15–20 minutes to let it set and firm up slightly for easier application.
- Toast the crostini: Preheat the oven to 205°C (400°F). Brush the baguette slices lightly with olive oil, arrange them on a baking sheet, and toast for 7–10 minutes until they turn golden brown and crisp.
- Garlic rub: While the crostini are still warm, rub each slice with the cut side of the garlic clove to impart a subtle yet aromatic garlic flavor.
- Assemble base layer: Spread a thin layer of the egg mousse onto each crostini to anchor the toppings.
- Pipe decorative mousse: Pipe a decorative swirl of mousse atop the thin layer on each crostini for an elegant presentation.
- Add smoked salmon: Roll the smoked salmon slices into loose rosettes and gently place them on top of the mousse swirls.
- Garnish: Finish each crostini by garnishing with fresh dill sprigs and a pinch of black sesame seeds for added flavor and visual appeal.
Notes
- For best results, use the freshest smoked salmon available to ensure optimal flavor.
- Make sure the eggs are completely cooled before blending to achieve a smooth mousse.
- You can adjust the amount of turmeric and garlic to taste for a more or less pronounced flavor.
- These crostini can be prepared a few hours ahead; store mousse in the fridge and toast the baguette just before serving.
- To make slicing the baguette easier, use a serrated knife and cut diagonally for more surface area on each crostini.
