Herbed Smoked Salmon Mousse Croute
- 1 8 oz package of cream cheese
- 1/2 stick of butter
- 8 1/2 oz smoked salmon, diced
- 2 tspn horseradish
- 1/4 tspn cayenne pepper
- Crusty bread or baguette, sliced
- Good extra virgin olive oil to drizzle on toasts
- White truffle oil to drizzle on top
- Fresh dill for garnish
- Fresh lemon slices and wedges for garnish
Adapted from tarathefoodie.blogspot.com
Preheat oven to 425F degrees.
In a medium glass bowl, cream together all but the salmon. Transfer mixture to mixer bowl. Add the diced smoked salmon. Using the whisk attachment on your mixer, whip the mixture together so it’s light and fluffy. Transfer the mixture to a bowl, cover with plastic wrap, and pop into the fridge until you’re ready for it.
Make your croutes by drizzling the sliced bread with extra virgin olive oil, then popping them into a 425F degree oven. Bake the toasts until they are golden brown.
Load a piping bag with a star tip with the cold salmon mousse. Pipe the mousse onto the croute, drizzle a little white truffle oil over the top and sprinkle some chopped fresh dill over the top. Serve with lemon wedges for a little tartness if desired. Pucker up!
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