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Makes 12-20 crisps.


  • 12 thin slices whole grain baguette

  • 1 tablespoon olive oil

  • 6 oz Boursin cheese, or cream cheese

  • 1 tablespoon Dijon mustard

  • 12 slices smoked salmon

  • 3 tablespoons chopped parsley

  • 12 small sprigs fresh dill


  • 1.

    Preheat your oven to 350°F. Brush the bread slices with olive oil and toast in the oven until golden brown and crisp.

  • 2.

    Meanwhile place the cheese, Dijon, all but two slices of the smoked salmon and parsley into the bowl of a food processor and whiz until smooth. Spoon into a piping bag with a star tip or into a freezer bag and cut off one corner to fashion a piping bag. Pipe the mousse evenly onto the crisp bread slices. Slice the remaining salmon into thin ribbons and garnish each crisp along with a sprig of dill.

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