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
Scale
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.
