We owe this recipe to Margaret M. Johnson from the US. She is the author of eleven cookbooks as well as a food and travel writer who contributes to publications like Intermezzo Magazine, Irish Echo Newspaper and Teatime. She also blogs on her website irishcook.com.
Makes 24 baskets
6 slices white sandwich bread
2 tbsp butter, melted
1/2 lb / 225 g Burren Cold Smoked Irish Organic Salmon, chopped
5 tbsp mayonnaise
1 tbsp prepared horseradish
1 tbsp wholegrain mustard
1 tsp dried parsley
freshly ground pepper to taste
Burren Cold Smoked Irish Organic Salmon, caviar or cod roe for topping
To make the bread baskets, preheat the overn to 350°F or 180°C. Butter the wells of a 24-cup mini muffin pan.
Trim crust from bread, and with a rolling pin, flatten each slice. Cut each slice into four squares, and then gently press one square into each cup. Brush with the melted butter and bake for 20 to 25 minutes or until crisp. Remove the bread baskets from the pan.
To make the horseradish-mustard cream, whisk together the mayonnaise, horseradish, mustard, parsley and pepper. To serve, divide the chopped salmon into each basket and spoon a little of the cream over. Top with some smoked salmon, caviar or roe.