Recipes+
Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease 30 holes of 3 x 12-hole round-based patty pans.
2.Using a rolling pin, roll each bread slice to flatten slightly. Using a 65cm round fluted cookie cutter, cut 1 round from each slice; then brush rounds on both sides with butter.
3.Press rounds into prepared holes in pans. Bake for 12-15 minutes, swapping pans halfway through cooking, or until lightly browned. Cool in pans for 5 minutes; transfer to wire racks to cool completely.
4.Combine sour cream, horseradish cream, Tabasco and dill in a small bowl. Spoon a small quantity of cream mixture into each bread case.
5.Cut smoked salmon slices into 10x1cm wide strips. Coil each strip, then place on top of cream mixture in bread cases. Serve sprinkled with capers and topped with extra dill.
Make ahead: You can make filling and bread cases a day ahead. Cover, then refrigerate filling. Store bread cases in an airtight container.
Note
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