Smoked salmon croutons

The classic combo of smoked salmon, cream cheese and dill makes the perfect crouton appetisers for your next dinner party.

11 smoked salmon croutons on a baking tray

Serves

24

Prep

15m

Note: + Cooling time

Cooking

10m

Ingredients

  • 8 slices dark rye bread
  • 1 bunch radishes, ends trimmed, cut into matchsticks
  • 1 Granny Smith apple, cored, cut into matchsticks
  • 2 tbs mayonnaise
  • 1 tbs sour cream
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tbs chopped dill
  • 1 tbs chopped chives
  • 100g smoked salmon slices
  • Chopped chives, extra, to sprinkle

Method

STEP 1

Preheat oven to 180°C. Line a baking tray with baking paper. Use a 5cm round pastry cutter to cut discs from the bread. Place on the lined tray. Spray with olive oil spray. Bake, turning once during cooking, for 10 mins or until just crisp. Set aside to cool.

STEP 2

Combine radish, apple, mayonnaise, sour cream, lemon juice, mustard, dill and chives in a medium bowl. Season.

STEP 3

Spoon the radish mixture evenly over bread discs. Top with salmon. Sprinkle with extra chives. Season. 

Topping twist: Want to offer an alternative for people who aren’t keen on smoked salmon? Top some croutons with triple-smoked leg ham or cooked chicken breast.

Dietary information

Nut-free
Peanut-free
Sesame-free
No added sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.