Swedish salmon muffins

Name: Swedish salmon muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 7-10 Tbsp grease for the tin, 2 shallots; 80 g Celery; 1/2 bunch Dill; 200 g Smoked salmon in thin slices; 40 g grated Emmental; 40 g firm sour cream, 8 tablespoons oil; 200 g Buttermilk; 1 egg, 200 g flour (size M); 21/2 coated Tsp Baking Powder; 7-10 Tbsp salt, black pepper; 150 g Fresh cream; 7-10 Tbsp Salmon and Dill

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

7-10 Tbsp grease for the tin, 2 shallots
80 g Celery
1/2 bunch Dill
200 g Smoked salmon in thin slices
40 g grated Emmental
40 g firm sour cream, 8 tablespoons oil
200 g Buttermilk
1 egg, 200 g flour (size M)
21/2 coated Tsp Baking Powder
7-10 Tbsp salt, black pepper
150 g Fresh cream
7-10 Tbsp Salmon and Dill

Directions

1
Grease muffin tray (for 12 pieces). Peel the shallots. Clean and wash the celery. Wash the dill. Cut everything finely. Dice salmon finely
2
Mix everything with cheese, sour cream, oil and buttermich. Whisk the egg, stir in. Mix flour, baking powder, 1/2 teaspoon salt and pepper, stir in briefly
3
Fill the dough 3/4 into the bowls. Bake in a hot oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 30-35 minutes. Let cool down a little. Garnish muffins with crème fraîche and possibly salmon and dill