| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Food networ, Food6 |
1 |
servings |
INGREDIENTS
| 2 |
|
Wholemeal muffins |
| 1 |
tb |
Meal muffins |
| 1 |
|
420 gram tin wild salmon |
| 1 |
sm |
Bunc fresh coriander |
| 2 |
|
Shallots; peeled and finely |
|
|
; chopped |
| 1 |
tb |
Fromage frais |
| 1 |
ts |
Horseradish relish |
| 1 |
sm |
Piec ginger; grated |
| 1/2 |
|
Lemon; juice of |
| 1 |
|
Dsp sesame seeds; roasted, to garnish |
| 1 |
sm |
Bunc spring onions; finely chopped, to |
|
|
; garnish |
|
|
Freshly ground rock salt and black pepper |
INSTRUCTIONS
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.
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