Smoked salmon crumpets | Good Food

100g Deluxe beetroot-infused smoked Scottish salmon with edible gold dusting
50g soft cheese
2 tsp chopped dill
plus extra to serve
½ lemon
zested and a squeeze of juice, plus 2 wedges to serve
2 tsp finely chopped Freshona pickled gherkins
2 crumpets
handful of rocket
drizzle of extra virgin olive oil

Method

step 1
Finely chop most of the smoked salmon, reserving the two nicest slices to decorate, and tip into a bowl with the soft cheese, dill, lemon zest and juice, the gherkins and a crack of black pepper. Toast the crumpets until deep golden and crisp.
step 2
Drizzle the crumpets with a little oil so it falls into the holes. Spoon over the smoked salmon mixture, then top with the reserved smoked salmon slices, the rocket and some dill. Drizzle over a little more olive oil, and serve lemon wedges for squeezing over.