Smoked salmon crumpets
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Smoked salmon crumpets

By Yasmin Leonard

Gold lustre adds a festive touch to this restaurant-style starter. The smoked salmon pâté is great served with crackers for a snack, too.

  • Prep:20 mins
    Cook:2 mins
  • Easy

Nutrition per serving

  • kcal 302
  • fat 17g
  • saturates 6g
  • carbs 19g
  • sugars 0g
  • fibre 2g
  • protein 16g
  • salt 3.01g

Ingredients

  • 100g Deluxe beetroot-infused smoked Scottish salmon with edible gold dusting
  • 50g soft cheese
  • 2 tsp chopped dill , plus extra to serve
  • ½ lemon , zested 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

Method

  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.

  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.

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