Smoked Salmon Pink 'Uns
No, not the FT - Pink 'Uns are local Saturday football papers. Because this recipe is the most beautiful shade of pink, the name seemed appropriate. What it is is a low-fat smoked salmon spread with a hint of lemon and a little cayenne to give it a kick. Bagels must have been invented for soccer players – lots of lovely carbohydrate and no fat! – and are just the thing for a lunch box or picnic.
|5 plain bagels|
|2 rounded teaspoons sesame seeds|
|For the spread:|
|4½ oz (125 g) smoked salmon (trimmings are fine)|
|9 oz (250 g) quark (reserve 1 rounded tablespoon)|
|2 tablespoons lemon juice|
|1/8 level teaspoon cayenne pepper|
|salt and freshly milled black pepper|
|mustard and cress|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
Preheat the grill to its highest setting. Simply place all the ingredients for the spread into the goblet of a food processor or liquidiser and whiz to a rough purée. Taste and season with salt and pepper and that's it.
When you are ready to serve, split the bagels in half horizontally and toast the outer side of each half. Then turn them over and spread the reserved quark thinly on to each one, sprinkle the sesame seeds on top then toast until golden brown.
Finally, spread the purée generously on top of each one and serve, sprinkled with a little extra cayenne and garnished with mustard and cress in the middle.
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These exotic-sounding treats are so, so easy to make and are indulgent served at a party. You can, of course, use bought blinis and the caviar is actually roe, but who can tell?
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