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Smoked Salmon Crostini with Egg-Cheddar Mousse

An elegant yet simple appetizer featuring crispy baguette slices topped with a creamy egg-cheddar mousse and rich smoked salmon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 crostinis
Course: Appetizer, Brunch
Cuisine: Italian
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Crostini
  • 1 loaf baguette A fresh baguette from your local bakery is ideal for that perfect crunch.
  • 2 tablespoons olive oil Use high-quality extra virgin for the best flavor.
For the Egg-Cheddar Mousse
  • 4 large eggs Opt for free-range or organic for better taste.
  • 4 ounces cream cheese Full-fat cream cheese will give a richer texture. Soften to room temperature before use.
  • 4 ounces sharp cheddar cheese Grate it fresh for maximum flavor—try using an aged cheddar for a more intense taste.
  • 2 tablespoons mayonnaise Homemade is best, but you can use your favorite store-bought version as well.
  • 1 teaspoon lemon juice Fresh-squeezed lemon juice brightens the flavors.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Freshly ground is preferred for depth of flavor.
  • 4 ounces smoked salmon Look for sustainably sourced salmon for the best quality.
  • 1 tablespoon chopped fresh dill This herb elevates the dish, giving it a refreshing taste.
  • 1 tablespoon chopped chives Adds a mild onion flavor that complements the dish beautifully.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Cut the baguette into 1/2-inch rounds.
  3. Lightly brush both sides of each slice with olive oil and arrange them in a single layer on the baking sheet.
  4. Bake the baguette slices for 8–10 minutes or until they’re golden and crisp.
  5. Place the eggs in a saucepan, cover with cold water, bring to a gentle boil, cover and cook for 10 minutes.
  6. Transfer the eggs to an ice bath to cool quickly. Once cool, peel and quarter the eggs.
Making the Mousse
  1. In a blender or food processor, combine the peeled eggs, cream cheese, cheddar cheese, mayonnaise, lemon juice, salt, and black pepper. Blend until smooth and mousse-like.
  2. Spoon the egg-cheddar mousse into a piping bag fitted with a star or round tip.
Assembly
  1. Pipe or spread the mousse generously onto each cooled crostini, layer on a piece of smoked salmon, and garnish with fresh dill and chives.

Notes

Serve these crostinis fresh to enjoy that delightful crunch. If preparing in advance, store the crostini bases and the mousse separately until ready to serve.