If you enjoy smoked salmon, you will love this easy smoked salmon mousse. Whips together in minutes, great for appetizers or snacking. If you want to go upscale for a party, use a piping bag with a star tip. Serve over crostini or with raw vegetables on the side. Its creamy complexation is the perfect partner for our refreshing PEJU Sauvignon Blanc.
4 oz smoked salmon, roughly chopped
4 oz cream cheese
12 springs fresh dill (substitute chopped chives if desired)
12 slices (appetizer size) French baguette
¼ cup olive oil
Salt and pepper to taste
Preheat oven to 325° F
Place baguette slices on baking sheet, brush both sides with olive oil and season lightly with salt and pepper
Bake for 12 -15 minutes or until golden brown. Reserve until needed
Place smoked salmon in food processor or blender and blend until smooth, about 1 minute.
Add cream cheese and continue to blend until it reaches creamy and smooth texture.
Place mixture into a piping bag and top crostini with any design you prefer.
Garnish with dill springs and enjoy!
8466 St. Helena Highway
Rutherford, CA 94573
