Easy Appetizer Recipe

.....prepared in minutes!

These minature bread tartlet cases can be prepared well in advance, and the dish assembled just before needed. This is a perfect cold appetizer recipe to serve to your guests with a glass of well chilled Champagne before they sit down to dinner.

Mini Croustades filled with
Smoked Salmon & Caviar

For the Croustades:
3 slices of white or brown thin-sliced bread
2oz (50g) unsalted butter
1 clove garlic, crushed
Sprinkling of sesame seeds (optional)
salt & freshly milled black pepper

For the Filling:
4oz smoked salmon, finely chopped
1oz caviar
3 tablespoons soured cream
cayenne pepper
Fresh dill

TIP
If your budget won't stretch to genuine caviar, substitute with salmon roe or lumpfish row - commonly referred to as “mock caviar”.

METHOD

• First make the croustades. Melt the butter in a small saucepan with the crushed garlic and a seasoning of salt & freshly milled black pepper. Take off the heat and allow to cool.
  

• Lay the sliced bread on a flat surface and using a rolling pin, gently roll to flatten slightly.
  

• Using a 2¼inch (5.5cm) plain cutter, stamp out the rounds. Brush both sides of the bread with the melted butter and then press them firmly into a tray of tiny tartlet tins.
  

• Sprinkle a few sesame seeds over each round and bake at 350°F/180°C/Gas mark 4 for about 15-20 minutes by which time they will be brown and crisp. Allow to cool on a wire rack.
  

Once assembled, they will stay crisp for up to 2 hours.

TO SERVE:
Pile some of the smoked salmon pieces into each croustade and put about a teaspoon of soured cream on top. Sprinkle a little cayenne pepper over and then a dusting of caviar (as generous as you feel!) Finally, finish with a tiny sprig of the fresh dill.

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