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Creamy
Croustades
8 slices bread
Olive oil
6 ounces cream cheese
6 ounces salmon, cooked, skinned and flaked
2 tablespoons slivered almonds, toasted
1 teaspoon paprika
Flat-leaf parsley, to garnish
Preheat the oven to 400°F. Cut the crusts from
the bread and discard. Roll the bread slices with
a rolling pin until they are very thin. Cut out a
circle from each slice using a 3-inch cutter. Brush
both sides of the circles with a little olive oil,
then press them into muffin pan molds or tartlet pans.
Bake for 5-10 minutes.
Mash the cream cheese, then stir in the salmon and
the nuts and season to taste. Spoon into the prepared
croustades, sprinkle a little paprika on each one
and garnish.
SERVES 4
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