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

  1. Pre-heat the oven to gas mark 4 or 180 C (350 F).
  2. 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.
  3. 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.
  4. 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.
  5. Cool on a wire rack for serving or you can store the croustades in an airtight tin for up to 2 weeks.
  6. 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. 

And enjoy!

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