Smoked Salmon Mousse Crostini

Cook time 10 minutes (+ refrigeration time)
Servings 4


450g salmon

300gm sour cream

1 tbsp dijon mustard

Juice of 1 lemon

20 croutons

Salt and pepper

4 handfuls of mescalin salad

½ bunch dill, sprigs picked

12 caper berries

2 tbs. olive oil

Smoked Salmon Mousse Crostini


Place salmon, sour cream, mustard and lemon juice in a food processor and blitz until very smooth. Place in a disposable piping bag and refrigerate for 2 hours.

When ready to serve, toss the salad with the dill, caper berries, a pinch of salt and pepper, juice of ¼ of a lemon and olive oil. Dress the plates with the salad. Pipe the salmon onto the crouton and arrange in the salad.