English Muffins with Smoked Salmon, Cream Cheese and Caviar
Nutritional values
(Percentage of daily recommendation)
| Calorie | 186 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 145 mg | (4 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the English muffins
- 450 grams Pastry flour
- 2 tsps Dry yeast
- 1 tsp salt
- 1 tsp sugar
- 250 milliliters milk
- 10 grams Rice flour
- ½ Tbsp sunflower oil
- For the toppings
- 300 grams cream cheese
- 300 grams Smoked salmon
- 100 grams Salmon caviar
- 4 sprigs Dill
- salt
- peppers
- 1 lemon (juice and wedges)
Preparation steps
For the English muffins, pour the flour into a mixing bowl and mix with the dried yeast. Add the salt and sugar and mix with lukewarm milk to make a smooth dough. If necessary add a little more milk or flour, until the dough is pliable but not sticky. Place the dough in a bowl and cover with plastic wrap. Set aside for about 50 minutes in a warm place until the volume has doubled. Knead the dough on a lightly floured surface and roll out about 1 cm (approximately 1/8 inch) thick. With a glass (about 8 cm in diameter) (approximately 3 inches), cut out circles, using all of the dough. Make approximately 10 circles. Place the English muffins on a baking sheet lined with parchment paper and lightly dust with rice flour. Cover with a clean dish towel and let rise another 20 minutes. Grease a pan with a little sunflower oil and heat over medium heat. Place 5 muffins at a time in the pan and reduce the heat. Bake on the cooktop until golden brown, about 7 minutes, turning the muffins over 2-3 times during cooking. Allow to cool slightly and cut in half horizontally.
Bring the cream cheese to room temperature. Divide the salmon into 20 portions. Spread the cream cheese on the English muffins, top with salmon and salmon caviar. Rinse the dill, shake dry and chop coarsely. Season the salmon with salt and pepper and sprinkle with lemon juice. Garnish with the chopped dill and serve with lemon wedges on a plate.
