Salmon mousse crostini
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Serves:     people
Notes from Anna
  • Make life extra easy by baking the crostini in advance and keeping them in an airtight container. Warm them in the oven just before assembling.


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  1. Blitz the smoked salmon and ricotta in a food processor or blender.
  2. Wash and finely chop the dill. Add to the ricotta and salmon mixture with a generous grind of black pepper.
  3. Whip the cream in another bowl. Carefully fold it into the salmon mixture with a metal spoon.
  4. Cover the dish with cling film and refrigerate until needed.
  5. PRE-HEAT THE OVEN TO 190˚C/170˚C fan/gas 5
  6. Cut shapes from the slices of rye bread with the aid of a pastry cutter approx. 5cm in diameter. Place on a baking tray.
  7. Bake in the oven for a few minutes until the bread is slightly toasted. Remove from the oven and let it cool for a few minutes.
  8. Place a blob of salmon mousse on each crostino and decorate with a small sprig of dill and a little salmon roe.

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