Little Croustades filled with Gravadlax and Soured Cream



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 and freshly milled black pepper
For the filling:
 4 oz (110 g) gravadlax, finely chopped
 3 tablespoons soured cream or Greek yoghurt
 cayenne pepper


Begin by placing the slices of bread on a flat surface and rolling them with a rolling pin to make them as thin as possible. Next stamp out rounds using a 2¼ 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.

Now brush the little bread rounds on both sides with melted butter and then press them into the tins firmly. Bake them for about 15-20 minutes or until crisp and brown. Cool them on a wire rack and store them 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 soured cream and a dash of cayenne pepper.

Pre-heat the oven to gas mark 4, 350°F (180°C)