Smoked Salmon and Dill Muffins
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(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
279
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 170 mg | (4 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 200 grams Smoked salmon
- 120 grams butter (or margarine)
- 300 grams Sour cream
- 2 medium eggs
- 2 Tbsps medium-hot Mustard
- Iodized salt
- 1 pinch ground paprika
- 2 Tbsps chopped Dill
- 1 Tbsp Cress
- 350 grams Pastry flour
- 2 tsps Baking powder
Preparation steps
1.
Lay the salmon slices out in a freezer bag and freeze for about 60 minutes.
2.
Preheat the oven to 200°C (convection oven 180°C, gas mark 3-4) (approximately 400°F). Grease a muffin pan with butter.
3.
For the batter: Melt the butter and let cool slightly. Whisk the sour cream, eggs and mustard together then stir in the salt, paprika, dill and cress.
4.
Combine the flour and baking powder in a bowl. Cut the salmon into 1.5 cm (approximately 1/2 inch) wide strips. Add to the flour mixture then mix in the wet ingredients and melted butter until just combined.
5.
Spoon the batter between the prepared muffin recesses and bake for 30-35 minutes. Garnish with cress to serve.
