Prep Time: 15 min.
Try these smoked salmon-filled canapes with crinkled avocado for a fail-proof crowd-pleaser.
If you want to prepare these in advance, make the filling and store it chilled. Wait to fill the croustades till right before serving so they don’t get soggy.
Ingredients
- croustades
- 50 gr. smoked salmon (1/2 cup)
- squeeze of lemon juice
- 2 heaped tbsp. sour cream (or creme fraiche)
- 2 tsp. chopped dill (fresh or dried)
- 1 clove of garlic
- salt
- pepper
- crinkle cutter
- avocados
Instructions
1. Mix the ingredients for the salmon filling.
2. Using a small spoon, fill the croustades.
3. Place a peeled half avocado flat-side down on a chopping board.
4. Use the crinkle cutter to slice small waved pieces of avocado.
5. Place the crimped avocado pieces on top of the croustades (you may need to halve the slices if they are too long).
6. Top with a squeeze of lemon, salt and pepper and serve.
Notes
The crinkle cutter I use is linked in my Shop.
