Jackson Smokers smoked salmon, crumpet, creme fraiche.
Ingredients
1x Crumpets (cut in half and toasted in butter)
60g Smoked salmon long sliced
3g Mixed sprouts
2g Mixed cress
25g Crème Fraiche
MOP
- Gently toast the homemade crumpet with a bit of butter ensuring the crumpets are toasted till golden brown
- Serve on a medium plate with a quernelle of creme fraiche, smoked salmon and a small spoon of mixed sprouts and mixed cress
Crumpet mix.
Ingredients
375ml warm milk
450gr plain flour
90gr sugar
5gr dry yeast
360ml warm water
6gr salt
5gr baking powder.
MOP
- Whisk together the warmed milk, flour, sugar and dry yeast in the kitchen aid using the hook for around 5 to 8 minutes. After this add half of the warm water and mix it for another 3 minutes.
- Continue to add water until the batter is thick and smooth but stop when it reaches the consistency of thick cream. When you have the right consistency, add the baking powder and the salt, whisk well and cover with cling film. Leave the mix in a warm place until doubled in size, when the surface is full of small bubbles the mix is ready to be used.
- make the crumpet rings hot but make sure the pan or flat top is not set at too high a temperature. Cook the crumpet nearly all the way through before you flip it over with the ring on, if you follow this you will end up with lots of holes in the crumpet once cooked.
Waiters Notes
Toasted house made crumpets with smoked salmon, creme fraiche and mixed sprouts
Allergies: Gluten, Fish, Milk