John Myers
Muffins with Smoked Salmon
The perfect muffins with smoked salmon recipe with a picture and simple step-by-step instructions.
- 1 Pc. Egg
- 200 ml Buttermilk
- 300 g Flour
- 1 tbsp Baking powder
- 1 tsp Salt
- 100 g Cottage cheese
- 1 tbsp Finely chopped parsley
- 1 tbsp Dill
- 120 g Horseradish cream cheese
- 10 Discs Smoked salmon
- Beat the egg until frothy and stir in the buttermilk. Sift the flour, mix with the baking powder and salt and fold in. Do not stir too much, otherwise the dough will stick.
- Mix the cottage cheese with the herbs and fold into the dough. Distribute the mixture evenly on the greased muffin tins.
- Preheat the oven to 200 ° C circulating air. Muffins about 20 minutes. Then let the muffins stand in the mold for about 15 minutes. Then remove and let cool.
- Shortly before serving, cut the round lids out of the top of the muffins and fill the openings with the cream cheese. Cover with the smoked salmon decoratively, garnish with fresh dill and put the lid back on.
- TIP 5: Instead of horseradish cream cheese, you can also use plain cream cheese. These muffins look even more decorative when you roll the salmon slices into rosettes. If you like it even more noble, you can even fill it with a little caviar.
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