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English Muffins with Smoked Salmon & Beetroot Marmalade


4 x LOAF English muffins, split
200g sliced smoked salmon
Chopped chives and olive oil, to serve

Beetroot marmalade
900g (about 2 large) beetroot, peeled
50g butter, chopped
80ml (1/3 cup) red wine vinegar, or to taste
55g (1/4 cup) caster sugar
600ml chicken stock
1 fresh bay leaf

Egg mayo
4 eggs
80ml (1/3 cup) whole egg mayonnaise


Cooking time: 1 hour 10 minutes                                           Preparation time: 30 minutes

The beetroot marmalade makes about 3 cups so you won’t need it all here- but it’s easy to make and not really worth cooking in smaller quantities. It also goes great with roast beef, lamb, ham or grilled fresh salmon so any excess will hardly go to waste. The muffins make a perfect sunday brunch and the mayo makes for an easy eggy touch- no faffing with poaching, scrambling or frying!


For the beetroot marmalade, use a large, sharp knife to cut the beetroot into thin slices about 3mm thick. Cut the slices into thin matchsticks. Heat the butter in a large saucepan over medium-low heat, add the beetroot then cover and cook, stirring often, for 20 minutes or until softened. Add the remaining ingredients, adding a little more stock if necessary to barely cover the beetroot then bring the mixture to a simmer. Reduce the heat to low then cook, stirring occasionally, for about 50 minutes or until the liquid is very reduced and the mixture is glossy and jammy. Add a little more vinegar to taste if you want it sharper. Season with sea salt and freshly ground black pepper, remove the bay leaf then cool slightly.                                                                                                                                                                                                                                                                                                                                                                                                        

Meanwhile for the mayonnaise, place the eggs in cold water to cover, bring to a gentle simmer then cook for 2-3 minutes or until a little past soft boiled- the middle of the yolks should still be a little runny. Drain well then place under cold running water to cool then peel. Place in a bowl and coarsely chop then stir in the mayonnaise and season to taste with sea salt and freshly ground black pepper.

Toast each muffin half then place on a work surface. Spoon some of the beetroot marmalade on each muffin half (you won’t need all the marmalade) then divide the salmon slices and mayonnaise among each. Serve sprinkled with chives and drizzled with olive oil.

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