Salmon-spinach Muffins with Fresh Goat Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 wild salmon fillet (s), frozen
- 0.5 ½ bowl goat cream cheese
- 1 cup creamed spinach (frozen); the portionable, otherwise about half a block
- 1 roll (s) puff pastry from the refrigerated shelf
- 1 egg yolk
- 3 clove (s) garlic, pickled
- 0.5 ½ cup cream
- salt and pepper
- oregano
- some cheese, grated, optional
Print Recipe
Pin Recipe Instructions
- First let the wild salmon and spinach thaw. Then cut the salmon into small pieces and mix in a bowl with the spinach, fresh goat cheese, cream and spices. Cut the pickled garlic cloves very finely and add them as well. Optionally, a little grated cheese can be mixed in here.
- Cut the puff pastry into suitable squares for your muffin baking pan and, if necessary, grease them first. Press the puff pastry pieces into the indentations of the mold - the four corners of the dough may protrude at the top.
- Now put a tablespoon of the prepared filling into each muffin and then press the corners of the pastry together in the middle. Then it goes into the preheated oven (180 ° C convection). After about 8 minutes, take out the muffins and brush with a little egg yolk. Then put it back in the oven. The delicious muffins should be ready after a total of 15-20 minutes (depending on the oven).
- Personally, I always let them cool down before I serve them. But they can also be enjoyed warm. Since they are easy to prepare, they are a practical souvenir to celebrate.
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