Smoked Salmon Crisps
Ease of Preparation: Easy, Moderate, Complex
Yield: 12 – 20 crisps
Ingredients
- 12 thin slices whole grain baguette
- 1 tablespoon olive oil
- 6 oz Boursin cheese, or cream cheese
- 1 tablespoon Dijon mustard
- 12 slices smoked salmon
- 3 tablespoons chopped parsley
- 12 small sprigs fresh dill
Method
- Preheat your oven to 350°. Brush the bread slices with olive oil and toast in the oven until golden brown and crisp.
- Meanwhile place the cheese, Dijon, all but two slices of the smoked salmon and parsley into the bowl of a food processor and whiz until smooth.
- Spoon into a piping bag with a star tip or into a freezer bag and cut off one corner to fashion a piping bag.
- Pipe the mousse evenly onto the crisp bread slices.
- Slice the remaining salmon into thin ribbons and garnish each crisp along with a sprig of dill.