With smoked salmon mousse, avocado, cream cheese, lemon and dill.
Notes from the LHTC Team:
It doesn't get much better than delicate smoked salmon. We've pureed it with cream cheese and lemon juice to make smooth mousse that whips up and dispenses beautifully in the Whip-It! Cream Whipper. Garnished with a bit of avocado, dill and a squeeze of lemon and you've got a lovely and simply appetizer that's sure to impress.
Smoked Salmon Crostini with Avocado, Cream Cheese, Lemon & Dill
INGREDIENTS
For the Smoked Salmon Mousse
3 ounces Smoked Salmon
2 ounces Cream Cheese, softened
1/2 Lemon, juice & zested
62 ounces Heavy Whipping cream
For Assembly
8 slices Thin White Bread, crusts removed
(Pepperidge Farms works great)
Olive Oil Spray
1 Avocado, sliced thin
1/2 cup Fresh Dill, chopped
Lemon Wedges
DIRECTIONS
1. Make the smoked salmon mousse: In a food processor blend together the smoked salmon, cream cheese and lemon zest. Remove to a medium bowl and slowly whisk in the whipping cream, being careful to just combine not whip. Pour into the Whip-It! Cream Whipper
and refrigerate 1-2 hours.
2. Prepare the crostini bread: Preheat the oven to 350F. Slice white bread into triangles (2 per slice) and lightly spray with an olive or vegetable oil spray (or brush with olive or vegetable oil). Spread out on baking sheet lined with parchment in a single layer and bake on the middle rack until browned on both sides, flipping in the middle - about 5-7 minutes.
3. Assemble the crostini: Using the Whip-It! Cream Whipper, dispense about 1 tablespoon of salmon mousse onto each bread triangle. Garnish with avocado sice, fresh dill and a spritz of lemon juice. Serve immediately.