Majestic morsels! Scottish smoked salmon mousse crostini hearts
If you want your next party to be fit for a queen, serve up these sumptuous canapés inspired by bites served at Buckingham Palace.
These delicious Scottish smoked salmon mousse crostini hearts are best served topped with capers, beetroot, dill, black pepper and a squeeze of lemon
Makes 12-16 approx
- 8 slices of rye bread or bread of your choice
- Salt and freshly ground black pepper
- A little olive oil
- 100g (3½oz) smoked salmon
- 50g (1¾oz) full-fat cream cheese
- 50g (1¾oz) crème fraîche
- Zest and juice of 1 lemon
- 1tsp capers, drained (optional)
- A pack of pickled beetroot, cubed
- Dill sprigs, to garnish
Preheat the oven to 180°C/ fan 160°C/gas 4. Using a 4-5cm heart-shaped pastry cutter, cut out hearts from the rye bread, or slice into 4-5cm squares. Place on a baking tray, season and drizzle with olive oil.
Cook for 10-12 minutes until golden. Leave to cool. Put the salmon, cream cheese, crème fraîche, lemon zest and half the lemon juice into a blender.
Mix until smooth, adding a drop more lemon juice for a piping consistency. Put in a piping bag and pipe onto the toasts, or spoon on top. Top with capers (if using), beetroot, dill, black pepper and a squeeze of lemon.