Smoked Salmon Canapes
Easy appetiser dish of croustades filled with a creamy smoked salmon and dill mixture.
- 50 g butter
- 4 slices brown bread
- 120 g smoked salmon
- 3 tablespoon creme fraiche
- 1 tablespoon fresh dill and extra for garnish
- 1 teaspoon lemon juice
Roll the bread and cut 12 5.5cm rounds.
Melt the butter and coat both sides.
Lay in the tart tins and push down.
Bake for 20 mins at 180 C, Gas 5.
Chop 100g of the salmon finely and mix with creme fraiche and dill.
Fill the croustades and garnish with remaining salmon and a sprig of dill
Calories: 41kcalCarbohydrates: 4gProtein: 3gFat: 1gSaturated Fat: 1gCholesterol: 4mgSodium: 118mgPotassium: 45mgFiber: 1gSugar: 1gVitamin A: 27IUVitamin C: 1mgCalcium: 14mgIron: 1mg