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Close-up of one smoked salmon crostini with a salmon rose, golden mousse swirl, fresh dill, and crispy garlic-rubbed toast.

Smoked Salmon Crostini with Egg–Cheddar Mousse

Elegant Smoked Salmon Crostini topped with a silky Golden Egg–Cheddar Mousse enhanced with a touch of garlic, plus smoked salmon roses, fresh dill, and black sesame seeds. A beautiful 20-minute appetizer perfect for brunch, holidays, and entertaining.
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Servings: 10 crostini
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

For the Egg–Cheddar Mousse
  • 3 hard-boiled eggs
  • 2 tbsp cream cheese softened
  • ½ cup sharp cheddar cheese shredded
  • ¼ tsp granulated garlic
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • ⅓ tsp turmeric
  • Salt & black pepper to taste
  • 1-2 tsp warm water
For the Crostini
  • 1 baguette sliced diagonally
  • 2-3 tbsp olive oil
  • 1 fresh garlic clove halved
Toppings
  • 3 oz smoked salmon thinly sliced
  • Fresh dill
  • Black sesame seeds

Method
 

Make the Mousse (Foolproof Method)
  1. Add the hard-boiled eggs, cream cheese, cheddar, Dijon, lemon juice, turmeric, granulated garlic, salt, and pepper to a food processor.
  2. Blend until mostly smooth.
  3. Add 1–2 teaspoons of warm water and blend again until silky, glossy, and perfectly pipeable.
  4. Transfer to a piping bag. Chill 15–20 minutes.
Prepare the Crostini
  1. Preheat oven to 400°F (205°C).
  2. Brush baguette slices lightly with olive oil.
  3. Toast until golden.
  4. Rub each warm slice with the cut side of the garlic.
Assemble
  1. Add a thin smear of mousse to anchor the toppings.
  2. Pipe a decorative swirl on each crostini.
  3. Roll smoked salmon into a loose rose and place on top.
  4. Garnish with dill and black sesame seeds.

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