Toasted Crumpet with Salmon


6 crumpets
220 g can red salmon
4 teaspoons mayonnaise
3 spring onions, finely sliced
125 g red Leicester cheese, grated
few drops Tabasco sauce salt and pepper
watercress sprigs, to garnish


  1. Toast crumpets on both sides.
  2. Drain salmon, discard the skin and bones and flake the flesh. Mix together with mayonnaise, onions, three-quarters of the cheese and the Tabasco sauce. Season with salt and pepper.
  3. Pile the mixture on top of the crumpets and sprinkle with the remaining cheese.
  4. Place under a preheated grill and cook until golden and bubbly. Serve garnished with sprigs of watercress.

Makes 6 servings.

Source: Breakfasts and Brunches