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Creamy Salmon and Chive Mousse on Crostini

Serves: Makes 12 crostini

Ingredients:

  • ½ teaspoon unflavored gelatin
  • 1 tablespoon freshly squeezed lemon juice
  • ¾ cup mascarpone cheese
  • ¼ cup sour cream
  • 1 hard-boiled large egg, peeled and sieved
  • 4 ounces sliced smoked salmon
  • 1 tablespoon chives, chopped
  • Kosher salt and freshly ground black pepper

  • 1 large baguette, cut into 24 (½-inch thick) diagonal slices
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


Procedures:

Smoked salmon is blended into a deliciously creamy spread. The mixture can be made ahead of time, and will keep covered in the refrigerator for up to 2 days.

To make the salmon mousse: Place gelatin in a small saucepan, and sprinkle with lemon juice until softened, about 10 minutes.

In a bowl, using an electric mixer beat together mascarpone and 1/8 cup sour cream until combined well. Place hard-boiled egg into cream mixture, and beat until combined.

Add the remaining 1/8 cup of sour cream to the saucepan with gelatin, and place on the stove over a low heat. Warm the gelatin until it is dissolved, about 2 minutes, and then pour the gelatin mixture into the bowl with mascarpone mixture, and stir well.

Chop 3 ounces of smoked salmon into ½-inch pieces. Fold the chopped salmon and chives into the mascarpone mixture, and thoroughly combine. Taste and season with salt and pepper.

Place the mixture into a small bowl, cover, and refrigerate for approximately 2 hours, or until set. The mousse can last up to 2 days covered in the refrigerator.

To make the crostini: While the mousse is setting, preheat broiler and arrange baguette slices on a baking sheet lined with parchment paper. Brush tops with olive oil and sprinkle lightly with salt and pepper. Toast until golden brown on top, about 10 minutes.

To serve: Spread each crostini with about 2 teaspoons of salmon and chive mousse. Arrange thin slices of remaining smoked salmon over the top, and serve.

Recipe developed for Sur La Table’s Cooking Classes

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