Muffins with smoked salmon

Muffins with smoked salmon
Quantity Ingredient
300 g Wheat Flour Type 405
1 packet Back Powder
1 tsp Salt
1 Eggs
200 g Butter Milk
150 g Huts cheese
1 tbsp Parsley
1 tbsp Dill
200 g Herbs Fresh cheese
100 g Smoked Salmon

Muffins with smoked salmon can be prepared very well and look very decorative e.g. on a cold buffet. You can also serve muffins with smoked salmon as finger food at a champagne reception. In a bowl, mix the dry ingredients such as flour, baking powder and a level teaspoon of salt well. Mix egg, buttermilk, cottage cheese, finely chopped parsley and dill together in the 2nd bowl. Put some dill aside for decoration. Add the flour and mix lightly with the egg mixture until the flour is just moist. Do not overmix, otherwise an adhesive may develop which makes the muffins hard. Pour the dough into a greased muffin tin. Fill the empty moulds with water. The steam makes the muffins nice and loose. Preheat oven to 180°. Bake the baking tray on the middle shelf for about 25 minutes. Use a wooden stick to check whether no more dough remains sticky. Briefly place the tray on a damp cloth so that the muffins are easier to remove from the mould. Allow to cool on a grid. Cut off the lid, hollow out some of the dough from the lower part of the muffins and fill with cream cheese. Smoked salmon to rosettes, as seen in the picture above, shape and lay on the cheese. Decorate muffins with smoked salmon with the dill set aside. Place the lid back on the muffins and press lightly. .

Servings: 9, Difficulty: 
Preparation time: 20 minutes, Total duration: 45 minutes

All data per serving:
234 kcal
26 g
12 g
9 g

(C)opyright by Marions Kochbuch