Majestic snacks! Crostini hearts of Scottish smoked salmon mousse


Majestic snacks! Crostini hearts of Scottish smoked salmon mousse

If you want your next party to be fit for a queen, serve these delicious snacks inspired by bites served at Buckingham Palace.

These delicious Scottish smoked salmon mousse crostini hearts are best served with capers, beetroot, dill, black pepper and a squeeze of lemon

Makes about 12-16

  • 8 slices of rye bread or bread of your choice
  • Salt and freshly ground black pepper
  • A little olive oil
  • 100g (3oz) smoked salmon
  • 50g (1¾oz) full-fat cream cheese
  • 50 g crème frache
  • Zest and juice of 1 lemon
  • 1 tsp capers, drained (optional)
  • A package of pickled beetroot, diced
  • Dill sprigs, to garnish

Preheat the oven to 180°C/fan 160°C/gas mark 4. Use a 4-5cm heart-shaped pastry cutter to cut hearts out of the rye bread or cut into 4-5cm squares. Place on a baking tray, season and drizzle with olive oil.

Cook for 10-12 minutes until golden brown. Let cool. Place the salmon, cream cheese, crème frache, lemon zest and half of the lemon juice in a blender.

Blend until smooth, adding a drop more lemon juice for piping consistency. Place in a piping bag and pipe on the toasts, or spoon on top. Top with capers (if using), beetroot, dill, black pepper, and a squeeze of lemon.