| 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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