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smoked salmon mousse on rye toasts

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Salmon

Smoked Salmon Mousse on Rye Toasts

This is a recipe I used to make all the time -- a smoked salmon "mousse" with cream cheese, lemon and, according to both Amanda and me, perhaps one of the most underrated ingredients out there: onion juice

Ingredients

  • About 6 slices thin rye bread
  • 1/2 pound smoked salmon, roughly chopped
  • 1/2 cup whipped cream cheese
  • 1/3 cup crème fraiche (surprise!) or sour cream
  • 4 teaspoons grated onion, with the juice
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely zested lemon zest
  • Freshly ground black pepper
  • Salt

Directions

  • Heat your oven to 325 degrees. Cut the bread into small triangles or squares and arrange on a baking sheet (you should have about 24 pieces). Bake until crisp, turning once, 10 to 15 minutes.
  • Combine salmon, cream cheese, crème fraiche or sour cream, grated onion, lemon juice and zest, and black pepper, to taste, in the bowl of a food processor. Pulse to combine, scraping down the sides of the bowl once or twice. Taste and season with salt and more black pepper if necessary.
  • If you feel like being fancy, spoon the mixture into a pastry bag fitted with a 1/4-inch star tip and pipe a generous rosette onto each toast. Or just spread a little bit of the mousse on the toasts. Serve immediately.
  • *The salmon mousse may be prepared and refrigerated up to 24 hours ahead. Leave it at room temperature for about 20 minutes before piping/spooning onto the toasts.

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