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
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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.
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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.
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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.
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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.
