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High-Protein

English muffins with salmon

30 mins
Easy
12 Servings

These mini English muffins using our fortified quick dough are perfect for party platters at Christmas or any time of year. The addition of crème fraiche and smoked salmon ups the protein and good fats content too.

Brilliant Bases Used In This Recipe
Fortified quick dough
About This Recipe

These mini English muffins using our fortified quick dough are perfect for party platters at Christmas or any time of year. The addition of crème fraiche and smoked salmon ups the protein and good fats content too.

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Ingredients

  • 1/3 batch of our quick dough (see below) 

  • 100g/4oz soused cucumber (see below) 

  • 200g/7oz smoked salmon 

  • 100g/4oz crème fraiche 

  • 1 tsp finely chopped dill 

  • 1 tsp lemon juice

Nutrition Per Serving

Calories

127

Fats

12G

Carbs

7G

Protein

7G

Method

  1. Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)

  2. Roll out the quick dough on a lightly floured surface to depth of 1.5cm/0.5inch

  3. Use a 2cm/1 inch pastry ring to cut out the dough into even circles (you should get around 12 from the dough batch)

  4. All to rest for 10-15 minutes 

  5. Toast in a warm, slightly oiled frying pan/skillet, flipping over after 1-2 minutes when golden brown

  6. Remove and place on a lightly oiled baking sheet

  7. If you want to muffins for another use, place in the oven for 3-4 minutes to cook through. Then remove and place on a wire rack to cool

  8. If using for our party food, cool the muffins on a wire rack straight from the pan 

  9. Split in half and place the halves on an oiled baking tray cut-side up

  10. Top each with a little slice of smoked salmon and place in the oven for 2-3 minutes to cook the salmon through

  11. Top with a spoon of the herbed crème fraiche, a grind of black pepper and a sprig or 2 of dill

Method
Ingredients
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Our Brilliant Bases

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