Smoked Wild Salmon Mousse Canapés on Baguette Crostini

Smoked Wild Salmon Mousse Canapés on Baguette Crostini

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  • 8 ounces cream cheese, softened
  • 4 to 6 ounces smoked salmon, coarsely chopped
  • 1 teaspoon lemon juice
  • Hot sauce or horseradish, to taste
  • 16 slices baguette, about 1/4-inch thick
  • Olive oil, for brushing
  • Sprigs of winter herbs such as thyme tips, rosemary tips or oregano
  • Small slices of oil-cured tomatoes

Additional garnish ideas

  • Chives (snipped or cut into 1-inch pieces)
  • Strips or diamonds of red bell pepper
  • Quartered cucumber slices
  • Capers
  • Bay shrimp
  • Chopped Kalamata olives
  • Slices of radish


Combine cream cheese, salmon, lemon juice and hot sauce or horseradish in a food processor and blend until smooth. Mousse may be made and refrigerated up to 1 day in advance. If you do make this mixture ahead of time, allow it to soften before piping.

Preheat oven to 375° F.

Brush baguette slices with a little olive oil and place on a baking sheet. Toast for 3 to 4 minutes, or until lightly crunchy on the outside.

You may spread the mousse on each crostini with a short knife, or fit a pastry bag with a star tip and fill the bag about half full with the mousse. Pipe a rosette in the center of each crostini and garnish each with a sprig of herb and a slice of tomato (or your favorite garnish). Refill the bag as needed with mousse, pressing the new addition down towards the tip of the bag with a wooden spoon or spatula to prevent air pockets.

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