← All recipes

🍽️ Salmon Breakfast with Lemon Garnish

2734 kcal · 30 min · 4 servings

Ingredients

• 200 g Smoked salmon
• 1 Lemon
• 2 sprigs Dill
• 4 slices Whole wheat toast
• 400 g Flour
• 200 g Butter
• Salt
• 1 Egg
• 1 Stale roll
• 400 g Pork
• 60 g Fatty bacon
• 60 g Smoked ham
• 2 Shallots
• 2 Cloves garlic
• 1 Egg
• Salt
• Pepper (from the mill)
• Pâté spice
• 1 Muffin baking tray (with 12 indentations)
• Butter (for the molds)
• 1 Egg yolk (for brushing)

Instructions

1. 1. Wash the lemon thoroughly.
2. 2. Cut the lemon in a zigzag pattern around the circumference with a sharp knife. Make sure to cut only halfway through the fruit.
3. 3. Open the lemon at the cut.
4. 4. Remove all visible seeds.
5. 5. Take the salmon out of the package.
6. 6. Place the salmon loosely on a plate.
7. 7. Add the prepared lemon decoratively.
8. 8. Garnish the dish with dill.
9. 9. Toast the bread.
10. 10. Cut the toast slices diagonally in half.
11. 11. Serve the breakfast with butter.
12. 12. Serve with orange marmalade.
13. 13. Serve with pastries.
14. 14. Serve with tea.
15. 15. Sift the flour into a bowl.
16. 16. Make a well in the center of the flour.
17. 17. Add the butter in small pieces to the well.
18. 18. Add the salt to the well.
19. 19. Add the egg to the well.
20. 20. Add two tablespoons of water to the well.
21. 21. Knead the ingredients quickly into a dough.
22. 22. Shape the dough into a ball.
23. 23. Wrap the dough ball in cling film.
24. 24. Place the foil in the refrigerator for about two hours.
25. 25. Soak the rolls in lukewarm water.
26. 26. Grind the pork through the meat grinder with a coarse disc.
27. 27. Grind the fatty bacon through the meat grinder with a coarse disc.
28. 28. Grind the smoked bacon through the meat grinder with a coarse disc.
29. 29. Peel the shallots.
30. 30. Peel the garlic cloves.
31. 31. Finely chop the shallots.
32. 32. Finely chop the garlic cloves.
33. 33. Squeeze the soaked roll.
34. 34. Crumble the squeezed roll.
35. 35. Add the crumbled roll to the meat.
36. 36. Add the egg to the meat.
37. 37. Add the salt to the meat.
38. 38. Add the pepper to the meat.
39. 39. Add the pastry spice to the meat.
40. 40. Mix all ingredients well.
41. 41. Take about two-thirds of the dough.
42. 42. Roll the dough about four millimeters thick.
43. 43. Divide the dough into twelve parts.
44. 44. Butter the indentations of the muffin tin.
45. 45. Place the dough pieces in the buttered indentations.
46. 46. Distribute the meat mixture on the dough.
47. 47. Roll out the remaining dough.
48. 48. Place the dough on the filling.
49. 49. Press the dough.
50. 50. Brush the pastries with egg yolk.
51. 51. Cut a round hole in the center of the pastries.
52. 52. Preheat the oven to 180 degrees.
53. 53. Bake the pastries for about 45 minutes.
54. 54. Take the pastries out of the oven.
55. 55. Serve the pastries lukewarm.

Nutrition per serving

• kcal: 2734
• Protein: 101 g · Fett/Fat: 181 g · Carbs: 178 g