This action might not be possible to undo. Are you sure you want to continue?
Thin slices white bread Melted butter 7 2tbsp
Method 1. Preheat the oven to 200°C 2. Roll out the bread slices thinly with a rolling pin. 3. Cut out 3 rounds from each slice using a 5cm pastry cutter. 4. Line each hole of a muffing tin with a bread round. 5. Brush each round with melted butter 6. Press and empty muffin tin on top. 7. Bake until golden brown and crisp, about 10 minutes. Remove to a wire rack. 8. Cool fully before filling.
Poached salmon with dill mayonnaise croustades
Salmon fillet Salt and white pepper Mayonnaise Finely chopped dill Dill sprigs to garnish Croustades 300g To taste 6tbsp 2tbsp 20 20
Method 1. Place the salmon in a pan of fish stock and poach, remove from the heat once cooked and allow to cool completely. Dry the salmon on kitchen paper and then separate into large flakes. 2. Divide the salmon among the croustades. 3. Sprinkle with salt and white pepper. 4. Combine the mayonnaise and dill then spoon a little of the mayonnaise on each croustade. 5. Garnish with dill sprigs.
Chicken tonnato with lemon and capers croustades
Chicken breast Tuna Anchovy fillets Mayonnaise Lemon juice Salt and black pepper Capers Caramelised zest of lemon 1 2tbsp 2 2tbsp 1tsp To taste 20 To garnish
Method 1. Poach the chicken breast, cool, dry and cut into a fine dice.
2. To make the tonnato sauce place the tuna, anchovies, mayonnaise and lemon juice in a food processor and puree until smooth. Season with salt and pepper to taste. 3. Divide the chicken evenly among the croustades. 4. Spoon over the sauce. 5. Garnish with capers and the caramelised lemon zest.