Salmon Mousse Canapés
Ingredients
(Makes 16 canapes)
For the mousse:
8 ozs cream cheese, softened
4-6 ozs smoked salmon, coarsely chopped
1 tsp lemon juice
1 Tbsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
For the crostini:
16 slices baguette, about 1/4 inch thick
Olive oil for brushing
To garnish choose any or all of the following:
Chives (snipped or cut into 1 inch lengths)
Strips or diamonds of red bell pepper
Quartered cucumber slices
Capers
Shrimp
Chopped olives
Slices of radish
Sprigs of winter herbs such as thyme tips, rosemary tips or oregano
Small slices of oil cured tomato
Method
Combine all the ingredients for the mousse in a food processor and blend until smooth. This may be made and refrigerated up to 1 day ahead. If you do make this mixture ahead of time, allow it to soften before piping.
For the crostini:
Preheat your oven to 375 degrees F.
Brush the baguette slices with a little olive oil and place on a baking sheet. Toast for 3-4 minutes, or until lightly crunchy on the outside.
To assemble:
Fit a pastry bag with a star tip and fill the bag about 1/2 full with the mousse.
Pipe a rosette in the center of each crostini and garnish each with a sprig of herb and a slice of tomato. (Or your favorite garnish)
Refill the bag as needed with mousse, pressing the new addition down towards the tip of the bag with a wooden spoon or spatula to prevent air pockets.
(You may also spread the mousse on with a small knife)
Plate up and enjoy!