Smoked Salmon Breakfast

Ingredients

• 200 g smoked salmon
• 1 lemon
• 2 sprigs dill
• 4 slices Whole grain toast
• 400 g flour
• 200 g butter
• Salt
• 1 egg
• 1 stale roll
• 400 g pork meat
• 60 g fatty bacon
• 60 g smoked ham
• 2 shallots
• 2 Garlic cloves
• 1 egg
• Salt
• pepper (ground)
• pâté seasoning
• 1 muffin tin (12 cavities)
• butter (for molds)
• 1 egg yolk (for brushing)

Instructions

1. 1.

   Wash the lemon thoroughly and cut a zig‑zag pattern around its circumference with a sharp knife, stopping at the center. Separate the halves and remove visible seeds.

2. 2.

   Take the salmon from the package and arrange it loosely on a plate; add the decorative lemon slices and garnish with dill.

3. 3.

   Toast the bread and cut diagonally in half.

4. 4.

   Serve with butter, orange marmalade, pâtés, and tea.

5. 5.

   Sift flour into a bowl and press a depression in the center. Add butter chunks, salt, egg, and 2 tbsp water to the depression; knead quickly, form a ball, wrap in cling film, and refrigerate for about 2 hours.

6. 6.

   Soak the roll in lukewarm water. Grind pork meat, fatty bacon, and smoked ham through a meat grinder with a coarse plate. Peel and finely chop shallots and garlic cloves. Mix the ground meat with the crumbled soaked roll, egg, salt, pepper, and pâté seasoning; combine well.

7. 7.

   Roll out about two‑thirds of the dough to 4 mm thickness, cut into 12 pieces, line the buttered depressions in the muffin tin, spread the meat mixture on top. Roll out remaining dough, lay over filling, press down. Brush pastry with egg yolk and cut a round hole in the center.

8. 8.

   Bake in a preheated oven at 180°C for about 45 minutes, remove, and serve warm.