Description
Delight your guests with these elegant Smoked Salmon Crostini topped with a creamy egg mousse. Combining the rich flavors of hard-boiled eggs, cream cheese, sharp cheddar, and smoked salmon, this appetizer is perfect for parties or special occasions. The mousse is generously piped onto crispy, garlic-rubbed baguette slices and garnished with fresh dill and black sesame seeds for an irresistible bite.
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 egg mousse: Place the hard-boiled eggs, softened cream cheese, shredded sharp cheddar, granulated garlic, Dijon mustard, lemon juice, ground turmeric, sea salt, and freshly ground black pepper into a food processor. Blend until mostly smooth, stopping occasionally to scrape down the sides to ensure even mixing.
- Adjust mousse consistency: Add 5 to 10 millilitres of warm water to the mixture and continue blending until the mousse is silky, glossy, and has a pipeable consistency suitable for decorating.
- Chill the mousse: Transfer the mousse into a piping bag and refrigerate for 15 to 20 minutes. This helps the mousse to set and become firmer for spreading and piping.
- Toast the baguette slices: Preheat your oven to 205°C (400°F). Lightly brush the diagonal slices of baguette with olive oil, arrange them evenly on a baking sheet, and toast in the oven for 7 to 10 minutes until they turn golden brown and crisp.
- Garlic rub: Remove the toasted crostini from the oven and immediately rub each slice with the cut side of the halved garlic clove. This infuses a subtle garlic flavor into the warm bread.
- Assemble the crostini base: Spread a thin layer of the chilled egg mousse onto each garlic-rubbed crostini. This base layer helps anchor the decorative piping on top.
- Pipe mousse decoration: Using the piping bag, create a decorative swirl of the egg mousse atop the base layer on each crostini for an appealing presentation.
- Add smoked salmon and garnish: Roll thin slices of smoked salmon into loose rosettes and place one on each mousse-topped crostini. Garnish with fresh dill sprigs and sprinkle a pinch of black sesame seeds for added flavor and visual appeal.
Notes
- Ensure eggs are cooled completely before processing for best texture.
- The tartness of the lemon juice balances the richness of the cheese and eggs.
- Adjust warm water quantity gradually to control mousse consistency.
- Use fresh garlic for the crostini rub to avoid overpowering flavor.
- Serve immediately after assembly to maintain crispness of the crostini.
- Leftover mousse can be stored in an airtight container in the fridge for up to 2 days.
