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.
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
Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)
Roll out the quick dough on a lightly floured surface to depth of 1.5cm/0.5inch
Use a 2cm/1 inch pastry ring to cut out the dough into even circles (you should get around 12 from the dough batch)
All to rest for 10-15 minutes
Toast in a warm, slightly oiled frying pan/skillet, flipping over after 1-2 minutes when golden brown
Remove and place on a lightly oiled baking sheet
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
If using for our party food, cool the muffins on a wire rack straight from the pan
Split in half and place the halves on an oiled baking tray cut-side up
Top each with a little slice of smoked salmon and place in the oven for 2-3 minutes to cook the salmon through
Top with a spoon of the herbed crème fraiche, a grind of black pepper and a sprig or 2 of dill