Toasted muffin slices with salmon and coriander
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | Wholemeal muffins | |
1 | tablespoon | Meal muffins |
1 | 420 gram tin wild salmon | |
1 | small | Bunc fresh coriander |
2 | Shallots; peeled and finely | |
; chopped | ||
1 | tablespoon | Fromage frais |
1 | teaspoon | Horseradish relish |
1 | small | Piec ginger; grated |
½ | Lemon; juice of | |
1 | Dsp sesame seeds; roasted, to garnish | |
1 | small | Bunc spring onions; finely chopped, to |
; garnish | ||
Freshly ground rock salt and black pepper |
Directions
Preheat the oven to 200C/410F/gas 7.
Slice each muffin in two to make two half-moon shapes. Then slice vertically each half muffin into 4 individual thin strips. Lay the muffin slices on a baking tray and brush with olive oil. Place in the oven for 10-12 minutes or until crisp and dry.
Meanwhile empty the entire tin of salmon into a large mixing bowl and add all of the other ingredients, mixing well.
When the muffin slices are baked and cool, using a fork, place a little of the salmon fillet on each toast. Garnish each toasted muffin slice with a sprinkle of chopped spring onion and roasted sesame seeds.
Serve straight away!
Converted by MC_Buster.
NOTES : Makes 12 pieces
Converted by MM_Buster v2.0l.
Related recipes
- Baked salmon mousse
- Brown bread with smoked salmon
- Pan-seared salmon w/ roasted cumin-coriander
- Salmon and shiitake toast
- Salmon cakes or muffins
- Salmon canapes
- Salmon corncakes
- Salmon mousse
- Salmon mousse canapes
- Salmon mousse with cucumber sauce
- Salmon mousse(english)
- Salmon roe with corncakes
- Salmon tartlets
- Smoked salmon and cheese mini muffins
- Smoked salmon and herb muffins
- Smoked salmon corncakes
- Smoked salmon mousse
- Smoked salmon rosettes
- Smoked salmon with coriander-pepper rub
- Sole stuffed with salmon mousse