Baby marrow crumpets with salmon

These mini delights are wheat-free and high in protein. They can be made a day in advance.
recipe, crumpets, salmon, baby marrow, starters, s

Recipe from: 20 January 2016
Preparation time: 15 min
Cooking time: 15 min


  • 3
    large baby marrows
  • 3
    free-range eggs, separated
  • 1/2
    sea salt
  • 1/2
    milled black pepper
  • 15
    roughly chopped flat-leaf parsley
  • 15
    shredded fresh mint
  • 50
    low-fat feta, crumbled
  • 250
    rice flour
  • Cooking spray
  • 180
    fat-free smooth cottage cheese
  • 200
    smoked salmon ribbons
Servings: Change Serving



Rinse the baby marrows and grate. Stir together with the egg yolks, salt, pepper, parsley, mint and feta and mix well.

In a large mixing bowl or using a blender, whisk the egg whites to stiff peak stage.

Stir the flour into the baby marrow mixture and then gently add the egg whites until well combined.

Using a non-stick pan, heat the pan and add a little cooking spray. Spoon some of the mixture into the pan and cook until golden, flip gently and cook until golden brown on both sides.

Place crumpets on warm serving plates, spoon cottage cheese on top and fold salmon ribbons last. Finish off with a grind of black pepper and a squeeze of lemon juice.

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Read more on: baby marrow  |  salmon  |  recipe  |  snacks  |  starters  |  light meals


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