Oatcakes with smoked salmon and poached egg
(at time of publication)
- 1 teaspoon vinegar
- 4 eggs
- 2 tablespoons lite cream cheese
- 1 tablespoon finely chopped dill
- 80g smoked salmon
- salad greens to serve
- ½ cup rolled oatsoatmeal uncookedX
- ½ cup self-raising flour
- ½ cup wholemeal flour
- 1 teaspoon baking powder
- 1 egg
- ½ cup buttermilk (or use yoghurt thinned with milk)
- 1 tablespoon canola oil
1 To make the oatcakes, preheat oven to 180°C. Line a small baking tray with baking paper.
2 Combine the oats, baking powder and flours in a medium bowl. Set aside.
3 Place 1 egg, buttermilk and oil in a small jug and whisk to combine. Add to the flour mixture and knead to a dough. Shape into 4 rounds, 8cm in diameter. Place on the baking tray and bake for 15 minutes until firm and golden. Cut each oatcake in half.
4 Meanwhile, to poach the eggs, place 500ml water and the vinegar in a small saucepan over high heat. Bring to the boil then reduce to a simmer. Break 1 egg into a small bowl and slide into the simmering water. Cook for 3-4 minutes. Remove using a slotted spoon to drain excess water and keep in a warm place. Repeat with the remaining eggs.
5 Combine the cream cheese and dill. Spread onto the cut sides of the oatcakes. To assemble, place an oatcake half on each plate and top with a piece of smoked salmon, a poached egg and the other oatcake half. Serve immediately with salad greens.
Make it vegetarian: Use cooked spinach instead of salmon.
Nutrition Info (per serve)
Total fat 13.9g
–Saturated fat 3.5g
Dietary fibre 3.3g
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