Smoked salmon muffins with steamed eggs and herbed relish

Smoked salmon muffins with steamed eggs and herbed relish

4.8 42 ratings

Prep. 45 min

Total 1 h

12 portions

Ingredients

Herbed relish

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

Smoked salmon muffins

unsalted butter plus extra for greasing
80 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 pieces
60 g
fresh dill leaves only
4 sprigs
eggs
2
full cream milk
220 g
crème fraîche
50 g
sea salt flakes
1 tsp
baking powder
2 tsp
plain flour
250 g
smoked salmon cut into short, thin slices
200 g
asparagus cut into thin slices
6 stalks

Steamed eggs

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

Difficulty

easy

Nutrition per 1 portions

Sodium 932.9 mg

Protein 24.1 g

Calories 1883.8 kJ / 448.5 kcal

Fat 22.3 g

Fibre 1.8 g

Saturated Fat 15.7 g

Carbohydrates 18.8 g

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Also featured in

Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

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