- 30g/1oz smoked salmon
- 1 tbsp double cream
- 1 tbsp yoghurt
- 6 ready-made croustade pastry cases
- handful of fresh basil, chopped
- olive oil
- 1 tsp paprika
- In a blender, whiz together the smoked salmon, yoghurt and cream.
- Fill the croustades with the mixture. Drizzle with olive oil and sprinkle with fresh chopped basil and paprika.