Little Croustades Filled With Gravadlax & Greek Style Yoghurt
This Recipe Makes 12 Croustades
Our latest recipe for delicious croustades is perfect for a snack or to serve as an appetiser.
For The Croustades
- 3 slices of medium-cut bread (a light pale rye bread is excellent for this).
- 2 oz (or 50g) of butter.
- 1 clove of garlic minced.
- Crushed salt.
- Freshly milled black pepper.
For The Filling
- 4 oz (or 110 g) of Connemara Smokehouse Gravadlax – make sure it is finely chopped.
- 3 tablespoons Greek yoghurt (or sour 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.
Method On How To Cook The Croustades
- 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. After this, melt the butter in a small pan containing the garlic, a seasoning of salt, and freshly milled black pepper.
- Brush the little bread rounds on both sides with melted butter and firmly press them into the tins. Bake for about 15-20 minutes or until crisp and brown.
- Cool on a wire rack for serving or you can store the croustades in an airtight tin for up to 2 weeks.
- To fill them for serving, simply add the finely chopped gravadlax into each one and top with some of the sauce that comes with it. Add a scoop of Greek Style Yoghurt and a dash of cayenne. The dish is then ready to serve.
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