Puffed Cakes with Salmon & Dion Mustard
Looking for a healthy, high-protein snack that’s quick to make but still full of flavour?
These puffed cakes topped with creamy canned salmon and tangy Dijon mustard are perfect for a light lunch, afternoon pick-me-up, or even a simple canapé when friends drop by. Choose rice cakes for a light, neutral base or buckwheat cakes for extra fibre, protein, and minerals.
What you need: (per serve)
- 2 Puffed Cakes (Rice or Buckwheat)
- 50g canned Salmon, drained and flaked
- 1–2 teaspoons of Dijon Mustard (adjust to taste)
- Optional: fresh herbs (Dill, Chives) or a squeeze of Lemon
What to do:
- Spread a thin layer of Dijon mustard on each puffed cake.
- Top with flaked canned salmon.
- Garnish with fresh herbs or a little lemon juice if desired.
- Enjoy immediately as a healthy, high-protein snack!
Tip: Using buckwheat cakes will give you extra fibre, protein, and minerals, while rice cakes provide a light, crunchy base with a neutral flavour.