Smoked Salmon Crostini with Egg–Cheddar Mousse

INGREDIENTS

For the Egg–Cheddar Mousse
3 hard-boiled eggs
2 tbsp cream cheese softened
½ cup sharp cheddar cheese shredded
¼ tsp garlic paste (or powder)
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

METHOD

Make the Mousse

1. Add the hard-boiled eggs, cream cheese, cheddar, Dijon mustard, lemon juice, turmeric, 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.
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 on the baguette 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.

Source: katerynascafe.com