This recipe was in this weeks RTE guide and since I had 100g of smoked salmon and needed an easy breakfast option for the weekend, it was perfect. They are pretty yummy and nice both warm and cold. They come in a 4pp each and only 3pp if you don't have any cream cheese, but I personally think you need it. Enjoy!!
Propoints per serve: 4
125g Self-raising flour
1/2 tsp bicarbonate of soda
100g smoked salmon, chopped
zest of 1/2 lemon
100ml skimmed milk1tbsp roughly chopped fresh dill or chives
200g low fat soft cheese
Heat oven to GM5/190/Fan 170. Line a muffin tin with 6 non stick cases or silicone cases. Sift flour and bicarb into a bowl and season with plenty of crushed black pepper. Add the salmon and toss to coat.
Whisk together the egg, lemon zest, milk and herbs. Mix into the flour until just combined and then spoon into the cases. Bake for 15-20 minutes until golden and slightly springy to touch.
Cool for a few minutes before serving warm, spread with a little soft cheese and an extra sprinkle of herbs. Or serve cold