Smoked Salmon and Dill Muffins

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Smoked Salmon and Dill Muffins
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
906
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories906 kcal(43 %)
Protein48.22 g(49 %)
Fat46.54 g(40 %)
Carbohydrates74.2 g(49 %)
Roughage0.49 g(2 %)
Vitamin A417.91 mg(52,239 %)
Vitamin D0.89 μg(4 %)
Vitamin E3.56 mg(30 %)
Vitamin B₁0.53 mg(53 %)
Vitamin B₂0.61 mg(55 %)
Niacin13.98 mg(117 %)
Vitamin B₆0.42 mg(30 %)
Folate24.2 μg(8 %)
Pantothenic acid1.44 mg(24 %)
Vitamin B₁₂9.75 μg(325 %)
Vitamin C0.36 mg(0 %)
Potassium771.42 mg(19 %)
Calcium339.39 mg(34 %)
Magnesium34.32 mg(11 %)
Iron4.18 mg(28 %)
Iodine26.67 μg(13 %)
Zinc0.65 mg(8 %)
Saturated fatty acids25.91 g
Cholesterol271.72 mg

Ingredients

for
12
Ingredients
200 grams
120 grams
Butter (or margarine)
300 grams
2
medium Eggs
2 tablespoons
medium-hot Mustard
1 pinch
2 tablespoons
chopped Dill
1 tablespoon
350 grams
2 teaspoons
For the muffin pan and garnish
softened Butter (or margarine for the muffin pan)
Cress (or dill for garnish)

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.