SALMON MUFFINS

Served with Norwegian smoked salmon

INGREDIENTS

450 g cake flour

20 ml baking powder

200 g Parmesan or Cheddar cheese, finely grated

100 g smoked salmon, diced

30 ml chopped capers

15 ml chopped chives

2 eggs

360 ml buttermilk

150 ml oil

2.5–5 ml salt

TO SERVE

3–5 slices of Norwegian smoked salmon (per person)

2 small onions, sliced into rings

100 ml capers

8 lemon wedges

Coarse black pepper

250 g cream cheese

INSTRUCTIONS

• Preheat oven to 180°C. Grease 2 muffin pans.

• Sieve flour, baking powder and salt into a mixing bowl.

• Add the salmon, cheese, capers and chives.

• Beat eggs together with buttermilk and oil.

• Pour half of the oil mixture into the dry ingredients and mix well. Add the rest of the mixture and mix again.

• Spoon mixture into the muffin pans.

• Bake for 20–25 minutes.

• Leave to cool for a few minutes, then transfer the muffins onto a wire rack to cool completely.

• Makes approximately 18 muffins.

• Cut muffins in half and place in the centre of a large serving platter.

• Arrange smoked salmon around the muffins.

• Decorate with onion rings and capers.

• Grind some black pepper over the platter.

• Place the lemon wedges in between the salmon.

• Serve with cream cheese on the side.

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