Salmon croustades

No celebration is complete with a generous spread of delicious morsels to graze on, and these croustades, meaning ‘little cups’, look fancy but are easy to make. You just bake discs of white bread and fill with yum! There are only a few ingredients, making life easy!


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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