Smoked salmon mousse crostini

An easy starter for your next gathering, this salad features a quickly made smooth salmon mousse piped onto purchased croutons.

Smoked salmon mousse crostini. Credit: Everyday Gourmet with Justine Schofield

• serves

  4

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 450 g salmon
• 300 g sour cream
• 1 tbsp dijon mustard
• Juice of 1 lemon, plus juice of ¼ lemon,extra
• 20 croutons (cooked bread rounds)
• 4 handfuls mesclun salad
• ½ bunch dill, sprigs picked
• 12 caper berries
• 2 tbsp olive oil

Chilling time: 2 hours.

Instructions

1. Place salmon, sour cream, mustard and juice from 1 lemon in a food processor and blitz until very smooth. Place in a disposable piping bag and refrigerate for 2 hours.
2. When ready to serve, toss the salad with the dill, caper berries, a pinch of salt and pepper, juice of ¼ of a lemon and olive oil. Dress the plates with the salad. Pipe the salmon onto the croutons and arrange in the salad.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.