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  1. Home
  2. Food

Salmon croustades

Meaning 'little cups', these croustades look fancy but are easy to make. - by Ellie Vernon
  • 02 Aug 2019
Salmon croustades
Andre Martin
Prep: 20 Minutes - Cook: 15 Minutes - Serves 24
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Ingredients

Extra virgin olive oil cooking spray, to grease

12 slices white sliced bread

2 x 150g tub chive and onion flavoured light spreadable cream cheese

Zest and juice of 1 lemon

2 x 150g hot smoked salmon, flaked

3 tsp lumpfish caviar

Micro herbs, to garnish

Method

  1. 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.

  2. 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.

  3. 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. 

  4. 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.

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Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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