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 amongst your guests.