Salmon mousse crostini
Easy but impressive nibbles, perfect for any sort of party.
Course
Cocktails and appetizers
Main ingredient
Fish & seafood
Servings
20
people
Cook Time
30
minutes
Servings
20
people
Cook Time
30
minutes
Ingredients
100
g
smoked salmon
250
g
ricotta
100
ml
double cream
1
sprig dill
1
loaf rye bread
black pepper
Salmon caviar
Instructions
Blitz the smoked salmon and ricotta in a food processor or blender.
Wash and finely chop the dill. Add to the ricotta and salmon mixture with a generous grind of black pepper.
Whip the cream in another bowl. Carefully fold it into the salmon mixture with a metal spoon.
Cover the dish with cling film and refrigerate until needed.
PRE-HEAT THE OVEN TO 190˚C/170˚C fan/gas 5
Cut shapes from the slices of rye bread with the aid of a pastry cutter approx. 5cm in diameter. Place on a baking tray.
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.
Place a blob of salmon mousse on each crostino and decorate with a small sprig of dill and a little salmon roe.
Recipe Notes
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.