Creamy Salmon and Chive Mousse on Crostini
By Recipe developed for Sur La Table’s Cooking Classes
Images
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
Procedure
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.
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.
Creamy Salmon and Chive Mousse on Crostini
By Recipe developed for Sur La Table’s Cooking Classes
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
Procedure
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.
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.