Smoked salmon savoury muffins. Recipe

Smoked salmon and fresh herbs baked in a savoury muffin.

  • Preparation
    15mins
  • Cooking time
    15mins
  • Rest time
    10mins
Rate this recipe
(5 votes) 2.5/5
Ingredients
Pour people
  • Part one of the recipe
  • Flat leaf parsley : 0.25 bunch
  • Chive(s) : 0.25 bunch
  • Unsalted butter : 25 g
  • Self raising flour : 190 g
  • Grated parmesan : 50 g
  • Semi-skimmed milk : 180 ml
  • Whole egg(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • For the garnish(es)
  • Cream cheese : 200 g
  • Slice(s) of smoked salmon : 6 whole
  • Freshly ground black pepper : 6 Turn
  • Chive(s) : 0.25 bunch
Method
  • 1. PART ONE OF THE RECIPE

    Pre heat the oven to 190'C

    Finely chop the parsley and the chives.

    Brush silicon muffin cases with butter then sprinkle them with the flour.

    Place the butter into a saucepan and melt it on a low temperature. When the butter has melted slightly take off the heat, add the milk, then the egg and mix well.

    In a large bowl, combine the flour and the Parmesan. Then add the milk mixture. Slowly combine all the ingredients. Finally add the chopped herbs.

    When the muffin mix is ready, place two spoonfuls into each muffin case.

    Bake for 15 minutes.

  • 2. FOR THE GARNISH(ES)

    Allow the muffins to cool down.

    Cut the muffins in half vertically.

    Finely slice the chives.

    Spread the muffins with the cream cheese and top with a slice of smoked salmon.

    Finish the muffins with a turn of black pepper and the finely sliced chives

Chef's tip

«If you do not have silicon moulds, you can use a loaf shaped tin and slice the muffin mix when cool. »

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