Smoked Salmon Crostini with Egg–Cheddar Mousse
Elegant smoked salmon crostini topped with creamy egg cheddar mousse a quick and impressive appetizer for any occasion
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 10 crostini
- Category: Appetizer
- Method: Toasting / Blending
- Cuisine: American
Ingredients
For the Egg–Cheddar Mousse
3 hard-boiled eggs
2 tbsp cream cheese, softened
½ cup sharp cheddar cheese, shredded
¼ tsp granulated garlic
1 tsp Dijon mustard
1 tsp lemon juice
⅓ tsp turmeric
Salt & black pepper to taste
1–2 tsp warm water
For the Crostini
1 baguette, sliced diagonally
2–3 tbsp olive oil
1 garlic clove, halved
Toppings
3 oz smoked salmon, thinly sliced
Fresh dill
Black sesame seeds
Instructions
Make the Mousse
Add hard-boiled eggs, cream cheese, cheddar, Dijon mustard, lemon juice, turmeric, garlic, salt, and pepper to a food processor.
Blend until mostly smooth.
Add 1–2 teaspoons warm water and blend again until silky and pipeable.
Transfer to a piping bag and chill for 15–20 minutes.
Prepare the Crostini
Preheat oven to 400°F (205°C).
Brush baguette slices lightly with olive oil.
Toast until golden and crisp.
Rub each warm slice with the cut side of garlic.
Assemble
Spread a thin layer of mousse on each crostini.
Pipe a decorative swirl on top.
Roll smoked salmon into a rose shape and place on each piece.
Garnish with fresh dill and black sesame seeds.
Notes
Chill the mousse for easier piping and better texture.
Use high-quality smoked salmon for best flavor.
Add capers or a squeeze of lemon for extra brightness.
Can be assembled just before serving for best texture.
