Croustade with Smoked Salmon
Ingredients
3 Slices of bread
50 gm Butter
Smoked salmon
Cream cheese
Dill
Method
Preheat the oven to 180�C.
Roll each slice of bread with a rolling pin to make them as thin as you can. Using a pastry cutter, cut out rounds of the size required.
Melt the butter. Brush each of the rounds of bread on both sides and press into the tartlet tins. Bake for 15-20 minutes or until crisp and golden brown. Cool them on a wire rack and store in an airtight tin until required.
To serve, combine the cream cheese with the chopped dill. Spoon a small amount of the cream cheese mixture into each croustade, then pile a chopped smoked salomon on top. Decorate with a sprig of dill.
Notes
The quantities used will depend on how many you are making. Three slices of bread should make 12 croustade.
Variation
Use gravadlax instead of the smoked salmon.
24 Sep 2023
Shirl Seath