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Croustades Of Salmon

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Ingredients
  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)
  Eggs 3
  Butter/Margarine 1 Ounce (25 Gram)
  Mayonnaise/Yogurt 2 Tablespoon
  Chopped dill/Fennel leaves 2 Teaspoon
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

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 180°C/350°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.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Salmon

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