Salmon Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g sprin onion (s)
- 2 tablespoon dill, chopped
- 1 small onion (s)
- 150 g salmon, smoked
- 250 g flour, type 405
- 2 teaspoons baking soda
- 0.5 teaspoon ½ baking soda
- 0.25 teaspoon ¼ salt and pepper, black
- 1 pinch (s) sugar
- 2 egg (s)
- 50 ml oil
- 50 g Emmentaler, freshly rated
- 200 g crème fraîche
- Emmentaler, grated, for sprinkling
- Butter, for greasing the mold or paper liners
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees.
- Clean the spring onions and cut into fine rings. Wash and chop the dill. Peel and dice the onion. Cut the smoked salmon into small pieces.
- Put the flour in a bowl, mix with baking powder, baking soda, salt, a pinch of sugar and freshly ground pepper, the spring onions, dill and the onion cubes.
- In a second bowl, whisk the eggs lightly, add the oil, Emmentaler and crème fraîche and stir. Mix in the salmon. Add the flour mixture and stir only until the dry ingredients are moist.
- Grease the muffin tin.
- Pour the dough up to two thirds of the height into the muffin cups and sprinkle with grated cheese. Bake in the oven until golden yellow for 20-25 minutes, leave to rest in the tin for another 5 minutes.
- Remove from the tin, let cool on a wire rack or serve warm.
- The smoked salmon can also be replaced with fresh sea fish, e.g. cod or goldfish.
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