Smoked salmon muffins with steamed eggs and herbed relish

Herbed relish

• 50 g cornichons
• 1 tbsp pickled capers, rinsed
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh flat-leaf parsley, leaves only
• ½ tsp salt
• 1 spring onion/shallot, white and light green part only, cut into pieces
• 1 tsp Dijon mustard
• 80 g soft feta (i.e. Danish feta)
• 100 g crème fraîche
• ½ lemon, juice only
• 40 g extra virgin olive oil

Smoked salmon muffins

• 80 g unsalted butter, plus extra for greasing
• 250 g Gruyère cheese, cut into pieces (2 cm)
• 50 g Pecorino cheese, cut into pieces (2 cm)
• 60 g spring onions/shallots, white and light green parts only, cut into pieces
• 4 sprigs fresh dill, leaves only
• 2 eggs
• 220 g full cream milk
• 50 g crème fraîche
• 1 tsp sea salt flakes
• 2 tsp baking powder
• 250 g plain flour
• 200 g smoked salmon, cut into short, thin slices
• 6 stalks asparagus, cut into thin slices

Steamed eggs

• 700 g water
• 12 eggs, chilled
• 100 g rocket leaves (optional)
• 200 g cherry tomatoes (optional)