
Devices & Accessories
Smoked salmon muffins with steamed eggs and herbed relish
Prep. 45 min
Total 1 h
12 portions
Ingredients
Herbed relish
-
cornichons50 g
-
pickled capers rinsed1 tbsp
-
fresh chives finely chopped2 tbsp
-
fresh flat-leaf parsley leaves only1 tbsp
-
salt½ tsp
-
spring onion/shallot white and light green part only, cut into pieces1
-
Dijon mustard1 tsp
-
soft feta (i.e. Danish feta)80 g
-
crème fraîche100 g
-
lemon juice only½
-
extra virgin olive oil40 g
Smoked salmon muffins
-
unsalted butter plus extra for greasing80 g
-
Gruyère cheese cut into pieces (2 cm)250 g
-
Pecorino cheese cut into pieces (2 cm)50 g
-
spring onions/shallots white and light green parts only, cut into pieces60 g
-
fresh dill leaves only4 sprigs
-
eggs2
-
full cream milk220 g
-
crème fraîche50 g
-
sea salt flakes1 tsp
-
baking powder2 tsp
-
plain flour250 g
-
smoked salmon cut into short, thin slices200 g
-
asparagus cut into thin slices6 stalks
Steamed eggs
-
water700 g
-
eggs chilled12
-
rocket leaves (optional)100 g
-
cherry tomatoes (optional)200 g
Nutrition per 1 portions
Calories
448.5 kcal /
1883.8 kJ
Protein
24.1 g
Fat
22.3 g
Carbohydrates
18.8 g
Fibre
1.8 g
Saturated Fat
15.7 g
Sodium
932.9 mg
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Entertaining with Dani Valent
95 Recipes
Australia and New Zealand
Australia and New Zealand
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