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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

    1. 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.

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