Mini sponge cakes made with smoked salmon pieces and sunblushed tomatoes.
Preheat the oven to 180°C.
Melt the butter over a low heat and then set aside.
Cut the salmon and the sunblushed tomatoes into small pieces.
Whisk together the eggs and the milk, adding a pinch of salt. Incorporate the sifted flour and the baking powder. Add the melted butter, salmon and the sunblushed tomatoes.
Fill your moulds to the 3/4 mark. Transfer to the oven and bake for 25 minutes.
«This recipe can easily be adapted to be made with cheese, cooked meats or marinated vegetables.»