Mini Smoked Salmon Muffins
Smoked salmon, polenta and capers are the foundation for this fine muffin recipe.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Smoked Salmon,Fillet | Starter,Snack,Savoury | Bake | Less than 30 minutes |
Ingredients
- 200g plain flour, sifted
- 100g polenta
- 2 x 5ml spoons baking powder
- 2 x 15ml spoons capers, drained and chopped
- 2 x 15ml spoons flat leaf parsley, finely chopped
- 200ml skimmed milk
- 2 x 15ml spoons olive oil
- 1 large egg, beaten
- 5 x 15ml spoons soured cream
- 100g pack Taste The Difference peat smoked salmon
- 20 - 22 small sprigs of watercress
Method
Preheat the ovem to 180°C, 350°F, Gas Mark4. Grease two mini muffin tins.
Place the flour, polenta, baking powder, capers, parsley, skimmed milk, olive oil and egg into a large bowl. Mix together until evenly combined.
Spoon the mixture into the mini muffin tins and bake for 20 minutes or until golden brown and well risen. Allow to cool.
When completely cool, remove from the mini tins and top with sour cream and strips of smoked salmon. Garnish with sprigs of watercress.
