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Smoked salmon crumpets
Serves 2
Easy
Prep:
Cook:
These crumpets are as beautiful as they are delicious, ideal for a special breakfast or brunch treat. Topped with creamy dill-infused soft cheese, finely chopped pickled gherkins, and luxurious beetroot-infused smoked salmon, each golden crumpet is a perfect balance of tangy, creamy, and savoury flavours.
Skip to ingredients
- 100g Deluxe smoked Scottish salmon beetroot infused with edible gold dusting
- 50g soft cheese
- 2 tsp chopped dillplus more to serve
- ½ lemonzested and a squeeze of juice plus 2 wedges to serve
- 2 tsp finely chopped Freshona pickled gherkins
- 2 crumpets
- A handful of rocket
- Extra virgin olive oila drizzle
Method
step 1
Finely chop most of the smoked salmon leaving 2 of the prettiest slices to decorate, and tip into a bowl with the soft cheese, dill, lemon zest and juice, gherkins, and a crack of black pepper – no need to add salt. Toast the crumpets until deep golden and crisp.
step 2
Drizzle the crumpets with a little oil so it falls into the holes. Spoon the smoked salmon mix over the top. Use two spoons to create a quenelle if you want to make it look restaurant-worthy.
step 3
Arrange over the leftover smoked salmon slices, top with a handful of rocket, some extra dill. Drizzle with a little extra olive oil and serve lemon wedges for squeezing over.
