Salmon croustades

Preheat oven to 180 degrees C fan-forced (200 degrees C conventional). Grease holes of two 12-hole ½-cup capacity muffin tins with olive oil spray.

To make croustades, use a rolling pin to flatten each piece of bread as thin as possible. Use a 7cm round cookie cutter to cut out 2 discs from each piece of bread, avoiding the crusts. Depending on the brand of bread you use, you might be able to cut out 3 discs.

Spray bread discs on both sides with oil. Press discs into the muffin holes. Bake for 10-12 minutes or until golden brown. Cool in tins for 10 minutes, then set aside on a wire rack to cool completely. 

Put cream cheese in a small bowl, add 2 tsp of lemon juice and beat until softened. Spoon into a piping bag or a zip-lock bag and pipe mixture evenly onto cool croustades. Top with flaked salmon and a little caviar, then use a fine grater such as a microplane to finely grate the zest of the lemon over the top. Season with pepper and garnish with micro herbs.