Croustades Of Salmon
|Sandwich loaf||1⁄2 Large (1/2 Of A Standard Size)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|For the filling|
|Cooked salmon||4 Ounce (Or Canned, 100 Gram)|
|Smoked salmon||4 Ounce (100 Gram)|
|Butter/Margarine||1 Ounce (25 Gram)|
|Chopped dill/Fennel leaves||2 Teaspoon|
|Freshly ground black pepper||To Taste|
Croustades is the name given to square cases of food, generally fried bread, which are used to hold a filling.
They are very like a vol au vent, but made much more quickly.
The fried bread cases freeze well and only need defrosting and reheating in a microwave cooker or the oven.
Cut the crusts from the bread, then divide the loaf into 2 slices, each about 5 cm/2 inches thick.
Divide each slice into 4 small squares.
Carefully scoop out the centre to make neat cases.
The bread removed can be made into breadcrumbs.
Heat the oil to 180Â°C/350Â°F and cook the bread cases until golden in colour.
Drain on absorbent paper and keep warm if serving as a hot dish.
Drain and flake the salmon and dice the smoked salmon.
Beat the eggs.
Melt the butter or margarine in a pan.
Add the eggs and scramble lightly, remove from the heat, add the mayonnaise or yogurt, the herbs and salmon.
Season to taste.
Spoon into the cases.
Serve hot or cold with salad as an hors d'oeuvre or light snack with grilled mushrooms or tomatoes.