Salmon and Robiola Mousse on Crispy Crostini: The WOW Appetizer You Make in 5 Minutes!
If you’re looking for the perfect appetizer for your Christmas parties or a special dinner, the Salmon and Robiola Mousse on Crispy Crostini is the answer. A blend of delicate flavors and irresistible textures that will win over everyone’s taste buds, even the most discerning ones. But the real magic of this recipe lies in its simplicity: it can be prepared in a flash, leaving you plenty of time to enjoy the company of your guests. Forget hours spent in the kitchen and preparation stress: with a few ingredients and a blender, you’ll serve a chef-worthy appetizer without any effort.
The creaminess of the robiola perfectly complements the smoked flavor of the salmon, all highlighted by a citrus note of lemon and the crunchiness of pistachios and toasted bread. A taste experience you wouldn’t expect, born from such a quick and intuitive preparation. Ideal for impressing without effort, this mousse will become your secret weapon for any occasion.
It’s not only a dish that’s beautiful to look at and easy to make, but it’s also extremely versatile and customizable, making it suitable for different needs and tastes. You can choose to use different types of spreadable cheese, from robiola to Philadelphia, or even a light ricotta for a fresher version. Even the salmon can vary, opting for a higher quality or organic option for an even more intense flavor. The crispy base doesn’t have to be the classic baguette: try with blinis, whole grain crackers, or even cucumber slices for a gluten-free and lighter version.
This appetizer can be prepared in advance, allowing you to optimize your time and assemble the crostini at the last minute to maintain freshness and crunchiness. Its lightness and balanced flavor make it a great start for a fish menu, without weighing down before the main courses. In short, a true kitchen all-rounder, ready to turn any occasion into a festive moment.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 20 Pieces
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, New Year
- Energy 79.29 (Kcal)
- Carbohydrates 4.91 (g) of which sugars 0.82 (g)
- Proteins 5.70 (g)
- Fat 4.14 (g) of which saturated 0.25 (g)of which unsaturated 0.99 (g)
- Fibers 0.46 (g)
- Sodium 233.48 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz smoked salmon
- 7 oz robiola (or spreadable cheese)
- 1/2 lemon (edible zest)
- to taste pink pepper
- 1 oz pistachios (ground)
- 1 baguette (or ready-made crostini)
- 3 sprigs dill (fresh (for decoration))
Tools
- Mixer FRESKO Hand Blender 4-in-1, 1000 W Immersion Blender in 304 Stainless Steel, with 12 Speeds and Turbo Mode, Splash-Proof Design, Includes Measuring Cup, Chopper, and Whisk (HB3302)
- Piping Bag Piping Bags, 100 Pieces, Disposable Icing Piping Bags for Cookie Cake Decorating Supplies, Cake Decorating Bags
Robiola and Salmon Mousse on Crispy Crostini Steps
Preparation of the Mousse: Insert the smoked salmon (keeping a small slice aside for final decorations if needed) and the robiola into a blender or food processor. Blend everything until you get a smooth and homogeneous cream. If necessary, stop the mixer and stir with a spatula to ensure all ingredients blend well.
Flavors: Add the grated zest of half a lemon and a pinch of pink pepper. Gently stir. This step is crucial to give freshness and an aromatic touch to the mousse.
Preparation of the Crostini: Cut the baguette into oblique slices about 0.4 inches thick. Toast them in the oven at 356°F for a few minutes, or in a non-stick pan, until they are golden and crispy. Let them cool completely.
Assembly and Decoration: Generously spread the mousse on the toasted crostini. Decorate each crostini with ground pistachios and a few pink peppercorns. If desired, add a small sprig of fresh dill for a touch of color and aroma.
Storage, notes, tips, for salmon and robiola mousse on crispy crostini
Advance Preparation: You can prepare the mousse a few hours in advance and store it in the refrigerator in an airtight container. Assemble the crostini only shortly before serving to keep the bread crispy.
Storage: The mousse can be stored in the refrigerator for 1-2 days.
Variations on the Theme:
Light Version: Replace the robiola with light spreadable cheese or low-fat ricotta.
Gluten-Free: Use gluten-free crostini or rice cakes.
Spicy Touch: Add a pinch of fresh or dried chili pepper for a spicy kick.
Herbs: Try adding some finely chopped chives to the mousse.
FAQ (Questions and Answers)
Can I substitute the robiola with another cheese?
Absolutely yes! You can use other creamy spreadable cheeses like Philadelphia, crescenza, fresh goat cheese, or even well-drained ricotta for a lighter version. Each cheese will give a slightly different flavor nuance, so feel free to experiment to find your favorite combination. The important thing is that it is a soft cheese that can be easily processed with the mixer to achieve a velvety mousse.
How long can I store leftover mousse?
The salmon and robiola mousse, if stored correctly in an airtight container in the refrigerator, stays fresh and tasty for about 2-3 days. It’s important to refrigerate it immediately after preparation and consume it within the indicated period to ensure maximum freshness and food safety. Freezing the mousse is not recommended, as the texture of the cheese and salmon may alter during thawing.
