Smoked Salmon Mousse with Crostini | Wine Enthusiast
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Smoked Salmon Mousse with Crostini

At the northern verge of the Anderson Valley, Chef Janelle Weaver and owner Daniel Townsend have created The Bewildered Pig, a restaurant in complete harmony with its remote, rugged environment. This rustic dining spot offers hyper-local cuisine that’s prepared with impeccable skill. Designed to pair with Weaver’s earthy fare, the wine list celebrates both its Mendocino neighbors and international selections.


2 cups cream cheese, at room temperature
7 ounces hot-smoked salmon (preferably wild-caught king)
Zest of 1 lemon
Salt, to taste
Pepper, to taste
Lemon juice, to taste
2 tablespoons lemon olive oil (or good-quality, extra-virgin olive oil)
1 bunch chives, finely chopped, for garnish


Place 1 cup cream cheese, 6 ounces salmon and lemon zest in food processor. Pulse until smooth. Place mixture in bowl. In stand mixer using whip attachment, whisk remaining cream cheese until fluffy.

With large rubber spatula, gently fold whipped cream cheese into salmon mixture. Add salt, pepper and lemon juice as desired. Spoon into serving bowl. Drizzle with lemon olive oil and fresh-cracked pepper. Garnish with chives and remaining smoked salmon. Serve with crostini. Serves 12 as appetizer.

TIP: The mousse can be tightly covered with plastic wrap and refrigerated for five days. If you have any left over, serve it again or, Weaver suggests, “Use it for a delicious breakfast bagel spread in the morning.”

Crostini Ingredients

1 sourdough baguette
¼ cup lemon olive oil (or good-quality, extra-virgin olive oil)
Salt, to taste
Pepper, to taste

Crostini Directions

Preheat oven to 375°F. Slice baguette on bias, ¼ inch thick. Arrange on baking tray. Brush bread slices with olive oil. Season with salt and pepper as desired. Bake until golden brown. Top with smoked salmon mousse.

Pair It

Weaver recommends Fathers & Daughters 2015 Sauvignon Blanc from Ferrington Vineyard in Anderson Valley. Crisp acidity and gentle floral aromatics complement the dish.

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