Smoked Salmon Mousse On Rye Toasts

1. 1

   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.

2. 2

   Combine salmon, cream cheese, creme 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.

3. 3

   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.

4. 4

   *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.

* Per serving · 4 servings · Values may vary.

No additional tips available.