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Croustades Stuffed with Soured Cream, Caviar and Dill
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Croustades Stuffed with Soured Cream, Caviar and Dill
Makes: 24
Ingredients
- 142ml soured cream
- 24 Rahms mini croustades
- 100g jar of Abba Lumpfish cavier
- Sprigs of dill
Method
- 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
This recipe was first published in November 2004.
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