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.