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- Croustades Stuffed with Soured Cream, Caviar and Dill
Croustades Stuffed with Soured Cream, Caviar and Dill
Ingredients
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142ml soured cream
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24 Rahms mini croustades
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100g jar of Abba Lumpfish cavier
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Sprigs of dill
Method
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Use a 142ml carton soured cream to fill 24 Rahms mini croustades (you'll have some cream left over). Top with Abba lumpfish caviar from a 100g jar, so it comes just above the top of each croustade. Garnish with a sprig of dill.
Comments
Glossary
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Caviar
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Cream
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Croustades
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Garnish
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Sprig
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This recipe was first published in November 2004.
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