Smoked salmon crumpets
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g Deluxe beetroot-infused smoked Scottish salmon with edible gold dusting
- 50g soft cheese
- 2 tsp chopped dillplus extra to serve
- ½ lemonzested and a squeeze of juice, plus 2 wedges to serve
- 2 tsp finely chopped Freshona pickled gherkins
- 2 crumpets
- handful of rocket
- drizzle of extra virgin olive oil
Nutrition: per serving
- kcal302
- fat17g
- saturates6g
- carbs19g
- sugars3glow
- fibre2g
- protein16g
- salt3.01g
Method
step 1
Finely chop most of the smoked salmon, reserving the two nicest slices to decorate, and tip into a bowl with the soft cheese, dill, lemon zest and juice, the gherkins and a crack of black pepper. Toast the crumpets until deep golden and crisp.
step 2
Drizzle the crumpets with a little oil so it falls into the holes. Spoon over the smoked salmon mixture, then top with the reserved smoked salmon slices, the rocket and some dill. Drizzle over a little more olive oil, and serve lemon wedges for squeezing over.
