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Spinach and salmon muffins on nomad cheese with black cumin and horseradish

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Ingredients for 4 servings:

  • 200 g salmon fillet(s)
  • 500 g leaf spinach, frozen
  • 1 pinch(s) salt and pepper
  • 120 g sheep’s cheese (nomad cheese with black cumin)
  • 4 eggs
  • 2 tsp sauce (gravlax sauce)
  • 2 tsp horseradish

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Spicy & Low Carb

Thaw the spinach leaves and squeeze out any excess water. In a bowl, combine the spinach with the eggs and 3/4 of the Nomaden cheese, season with salt and pepper. Cut the salmon into strips and add it to the bowl along with the horseradish and the gravlax sauce. Mix gently again. Then, using a tablespoon, divide the mixture between 12 muffin cups and crumble the remaining Nomaden cheese over the top. Bake the muffins in a preheated oven at 160°C (top/bottom heat) for approximately 30-40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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