Ingredients
2 free-range eggs
300g soured cream
olive oil
200g self-raising flour
3 tablespoons porridge oats
200g carrots
200g raw beetroot
3 lemons
360g smoked salmon, from sustainable sources
optional: handful of soft herbs, such as parsley or dill
Top Tip
Feel free to mix up the toppings – try grated beetroot with apple, mixed with soft herbs, natural yoghurt and red wine vinegar. Another great option is going for the classic combo of smoked salmon and a generous helping of cream cheese.
Method
- Preheat the oven to 180°C/350°F/gas 4. Line a muffin tin with 12 cases.
- Whisk together the eggs, 200g of the soured cream and 4 tablespoons of olive oil in a large mixing bowl. Add the flour, 2 tablespoons of oats and a small pinch of sea salt, and mix until combined.
- Divide the mixture between the cases (approximately 1 heaped tablespoon in each), sprinkle over the remaining oats, then freeze for up to 1 month, or bake for 20-25 minutes, or until risen and golden. (You’ll need to add on another 10 minutes if baking from frozen.) Transfer to a wire rack to cool.
- Meanwhile, to make the slaw, scrub, trim and coarsely grate the carrot and beetroot into a large bowl. Add ½ a tablespoon of oil, grate in the zest of 1 lemon and squeeze over the juice of 2 lemons. Mix together and season.
- Serve the muffins slightly warm with a slice of salmon, a dollop of soured cream, the root veg slaw and a wedge of lemon. Add an extra flavour hit with a little picked dill or parsley, if you like.
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