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.