Step 1

Roll the bread and cut 12 5.5cm rounds.

Step 2

Melt the butter and coat both sides.

Step 3

Lay in the tart tins and push down.

Step 4

Bake for 20 mins at 180 C, Gas 5.

Step 5

Chop 100g of the salmon finely and mix with creme fraiche and dill.

Step 6

Fill the croustades and garnish with remaining salmon and a sprig of dill