Salmon Petits Toasts
Yield: 15
  • 4 ounces smoked salmon
  • 4 ounces cream cheese, softened
  • 2 tablespoons sour cream
  • 1 teaspoon fresh ground horseradish root
  • ¹⁄8 teaspoon ground white pepper
  • 15 petits toasts, such as Trois Petits Cochons
  1. In the work bowl of a food processor, combine salmon, cream cheese, sour cream, horseradish root, and white pepper. Pulse until well blended and smooth. Transfer mixture to a covered container, and refrigerate until cold, approximately 4 hours.
  2. Just before serving, let mixture soften briefly at room temperature for ease of piping. Transfer mixture to a piping bag fitted with a large open-star tip (Wilton #1M), and pipe onto toasts in an upright fashion.
  3. Serve immediately.
Recipe by TeaTime Magazine at