Little Croustades filled with Gravadlax and Greek Style Yoghurt

This makes 12 Croustades.

For the croustades: 3 slices medium-cut bread (a light pale rye bread is excellent for this) 2 oz (50 g) butter 1 clove garlic crushed salt freshly milled black pepper For the filling: 4 oz (110 g) of our gravadlax, finely chopped 3 table-spoons Greek yoghurt (or soured Cream) cayenne pepper You will also need a tray of tiny tartlet tins and a 5.5 cm (2 1/4 inch) plain pastry cutter.

Pre-heat the oven to gas mark 4 or 180 C (350 F) Start by placing the slices of bread on a flat surface and rolling them with a rolling pin to make them as thin as possible. Stamp out little circles using a 21/4 inch (5.5 cm) plain cutter. Melt the butter in a small pan containing the garlic and a seasoning of salt and freshly milled black pepper. Brush the little bread rounds on both sides with melted butter and press them into the tins firmly. Bake for about 15-20 minutes or until crisp and brown. Cool on a wire rack and store in an airtight tin for up to 2 weeks. To fill them for serving, simply pile the finely chopped gravadlax into each one and top with a little of the sauce that comes with it. Add a blob of Greek Style Youghurt and a dash of cayenne. Verdict: Will be the talk of your guests.