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Savoury mustard muffins with smoked salmon cream recipe

Savoury mustard muffins with smoked salmon cream recipe



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  • Recipes
  • Dish type
  • Cake

An impressive starter, these savoury muffins come with a luscious smoked salmon and cream cheese filling in the centre. You could also make mini muffins instead for 'canape size' bites, and use the salmon mixture only as a topping.

8 people made this

IngredientsServes: 12

  • Mustard muffins
  • 100g butter, melted
  • 6 eggs
  • 3 tablespoons mustard, such as Dijon
  • salt and freshly ground black pepper to taste
  • 200g plain flour
  • 1 teaspoon baking powder
  • 2 tablespoons capers (patted dry)
  • Filling and topping
  • 300g cream cheese
  • 180g smoked salmon
  • 2 tablespoons Greek yoghurt
  • zest of 1 lemon
  • 1 tablespoon lemon juice
  • 3 tablespoons finely chopped fresh dill
  • cracked black pepper to taste
  • fresh dill fronds, to garnish

MethodPrep:45min ›Cook:12min ›Ready in:57min

  1. Preheat the oven to 170 C / Gas 3.
  2. Whisk together butter and eggs, then mix in mustard, salt and pepper.
  3. Combine flour and baking powder, then add to the butter mixture and stir till smooth and well combined. Fold in the capers. Spoon into a muffin tin lined with paper cases, filling each 3/4 full.
  4. Bake in the preheated oven for 12 minutes, or till risen and golden. Remove and cool on a wire rack while you make the filling.
  5. For the filling, combine the cream cheese, salmon and yoghurt in a food processor. Blend till smooth and well combined. Fold in the lemon zest, lemon juice and dill. Place in a piping bag for easy filling and topping.
  6. Cut a small hole in the centre of each muffin, reaching the bottom of the paper case. Pipe the salmon filling into each hole, then pipe more filling on the top of each muffin. Sprinkle with cracked black pepper and garnish with fresh dill.

Video

Savoury mustard muffins with smoked salmon cream

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Reviews & ratingsAverage global rating:(2)


Nadiya Hussain's feta and dill savoury muffins recipe

I know when you hear the word &lsquomuffin&rsquo you probably think of the blueberry or chocolate chip variety. However, muffins can be so much more. According to my husband, muffins are meant to be sweet, but I tend to veer in the direction of a savoury muffin accompanied by a sweet cup of tea &ndash perhaps mainly to prove to him that I am always right.

He took some convincing, because he&rsquos not a feta cheese fan, but these are so good: the cooked feta melts down slightly in the muffin, keeping its distinctive salty flavour. The dill adds such a fresh taste, and the crunch of the seeds gives an extra dimension to the texture. These can be eaten fresh out of the oven or cooled, sliced, smothered in cream cheese and topped with smoked salmon. And now when I say muffin, my husband answers, &lsquoDill and feta, please!&rsquo

Nadiya will be cooking live at the BBC Good Food Show London &ndash Olympia from 11-13 November and Birmingham NEC from 24-27 November. Tickets on sale now via www.bbcgoodfoodshow.com

Ingredients

  • 175 g plain flour
  • 50 g wholewheat flour
  • 2.5 tsp baking powder
  • 1 tsp fine salt
  • 275 ml whole milk
  • 1 medium egg
  • 100 g cottage cheese
  • 75 g unsalted butter, melted and cooled
  • 50 g feta cheese, crumbled
  • 0.5 tsp wholegrain mustard
  • 2 tbsp fresh dill, chopped
  • 1 tsp ground black pepper
  • 8 sundried tomatoes, chopped
  • 25 g pumpkin seeds
  • 6.2 oz plain flour
  • 1.8 oz wholewheat flour
  • 2.5 tsp baking powder
  • 1 tsp fine salt
  • 9.7 fl oz whole milk
  • 1 medium egg
  • 3.5 oz cottage cheese
  • 2.6 oz unsalted butter, melted and cooled
  • 1.8 oz feta cheese, crumbled
  • 0.5 tsp wholegrain mustard
  • 2 tbsp fresh dill, chopped
  • 1 tsp ground black pepper
  • 8 sundried tomatoes, chopped
  • 0.9 oz pumpkin seeds
  • 6.2 oz plain flour
  • 1.8 oz wholewheat flour
  • 2.5 tsp baking powder
  • 1 tsp fine salt
  • 1.2 cups whole milk
  • 1 medium egg
  • 3.5 oz cottage cheese
  • 2.6 oz unsalted butter, melted and cooled
  • 1.8 oz feta cheese, crumbled
  • 0.5 tsp wholegrain mustard
  • 2 tbsp fresh dill, chopped
  • 1 tsp ground black pepper
  • 8 sundried tomatoes, chopped
  • 0.9 oz pumpkin seeds

Details

  • Cuisine: British
  • Recipe Type: Breakfast
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 12

Step-by-step

  1. Preheat the oven to 200°C/fan 180°C. Line a 12-hole muffin tin with cases.
  2. Put the flours, baking powder and salt in a bowl, and stir everything together.
  3. Now add the milk, egg, cottage cheese, melted butter, feta cheese, mustard, dill and black pepper. Mix it all together and spoon into muffin cases.
  4. Top each muffin with a little chopped sundried tomato and sprinkle with the pumpkin seeds.
  5. Bake in the oven for 20-25 minutes, or until a skewer inserted comes out clean.
  6. The muffins can also be frozen!

Some more muffin recipes you might like:

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Recipe

Step 1: Heat the oven to 350°F, and line a 6-cup muffin pan with paper liners.

Step 2: Mix together the flour and baking powder in a large bowl. Add the grated cheese, smoked salmon, and dill.

Step 3: In a separate bowl, beat together the egg, buttermilk and oil.

Step 4: Place half the wet ingredients into the dry ingredients and stir well. Then add the rest of the wet ingredients and mix until completely combined.

Step 5: Spoon into the muffin liners until each is filled halfway, then place a heaping tsp of cream cheese in the middle of each muffin. Add more batter until they are full with mixture.

Step 6: Cook for 10 minutes, then take the pan out and turn it around so the muffins cook evenly. Put the pan back into the oven and continue to cook for another ?10 minutes, or until the muffins are just browning on top.

Reprinted with permission from Claire Ptak and Henry Dimbleby’s Leon (2012 Concan Octopus).

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1-1/2 cups grated cheese
2 oz. chopped smoked salmon
1/3 cup chopped fresh dill
1 free-range egg
3/4 cup buttermilk
1/3 cup vegetable or sunflower oil
1/2 cup cream cheese

Directions

Step 1: Heat the oven to 350°F, and line a 6-cup muffin pan with paper liners.

Step 2: Mix together the flour and baking powder in a large bowl. Add the grated cheese, smoked salmon, and dill.

Step 3: In a separate bowl, beat together the egg, buttermilk and oil.

Step 4: Place half the wet ingredients into the dry ingredients and stir well. Then add the rest of the wet ingredients and mix until completely combined.

Step 5: Spoon into the muffin liners until each is filled halfway, then place a heaping tsp of cream cheese in the middle of each muffin. Add more batter until they are full with mixture.

Step 6: Cook for 10 minutes, then take the pan out and turn it around so the muffins cook evenly. Put the pan back into the oven and continue to cook for another ?10 minutes, or until the muffins are just browning on top.

Reprinted with permission from Claire Ptak and Henry Dimbleby’s Leon (2012 Concan Octopus).


Savoury

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THERMOMIX ® RECIPE

Put butter, water, salt and pepper into the Thermomix bowl and cook 5 min, 100C Speed 1.

Add Flour and mix 1 min Speed 3.

Allow the dough to cool down by resting it for a few minutes with the lid open.

At speed 5, drop the eggs through the lid hole, one at the time every 15 seconds. Mix for a further 30 seconds once the last egg has been dropped in. add in the grated gruyere cheese (if used) and mix through a few more seconds.

Spoon the choux pastry mixture into a piping bag with a large star nozzle. On one or two baking trays lined with silicon paper, pipe the Eclair in 5cm long straight lines, allowing enough space between for them to double in size without touching.

Sprinkle sesame seeds to garnish each Eclair and bake for about 20 minutes until golden brown and slightly crispy.


Savoury mustard muffins with smoked salmon cream recipe - Recipes

August 29, 2014 by Bonnie Eng

Every time I think I’ve made my last set of macarons, I come up with some new and interesting flavor that I can’t resist experimenting with. This is probably a good thing, because when it comes to macaron making it’s always a good idea to keep your skills up. It took me months to create my first normal looking macarons and the last thing I want to do is forget all those skills I worked so hard to build!

Smoked Salmon Macarons are an unexpected twist on this classic French sandwich cookie. This time, these elegant shells are filled with a smoked salmon mousse made of Boursin cheese, smoked salmon, and a generous squeeze of lemon juice. This is a savory filling, the type you would typically find in a tea sandwich or even on top of a bagel. While the macaron shell remains sweet, the filling provides salty contrast in each crunchy and chewy bite.

These macarons are perfect for an afternoon tea, bridal shower, or even as a fancy starter for a dinner party. Dress them up with fresh or dried herbs like chives and dill for a pretty finish. Simply mix the herbs into the filling or even just scatter them on top of the shells just after piping them out.

If you are a person who loves the combination of sweet and salty these are the treat for you. A grassy Chinese or Japanese green tea would be delicious with these Smoked Salmon Macarons. The vegetal tasting green tea brew will help all the fresh lemon and herb flavors to shine bright.

Just when you thought you’d tasted the most unique flavors of French Macarons, here’s one more to try that you probably won’t spot in the pastry case of your local pâtisserie ! Happy Friday and Bon Appétit !

Smoked Salmon French Macarons

Makes 35 macaron sandwiches.

Ingredients:

5 oz package Boursin cheese, at room temperature

1/2 oz fresh chives or dill, finely chopped

piping bag fitted with #847 star tip

1.) Make the macaron shells (without the green tea powder). If you’d like to decorate the tops of the shells with herbs, scatter them on just after piping out the macarons in step 8. After baking, match shells into pairs based on size and shape. Set the shells aside to cool.

2.) Make the filling by placing the smoked salmon, cheese, lemon juice, and pepper into a food processor and processing until everything is evenly mixed. Mix in the chopped herbs gently with a rubber spatula.

3.) Place the smoked salmon cheese filling into the piping bag. Fill one macaron shell from each pair with a 2 tsp dollop of the filling, then top with the other matching macaron shell.

4.) Ideally, let the macarons set in the fridge in a covered container for a few hours before serving. This way, the flavors of the filling have a chance to meld with the shells.


How to make Smoked Salmon and Dill Savoury Cake

This recipe, like many other that I have on the site, uses very little smoked salmon for maximum flavour. It is also a one-bowl recipe.

  • Chop the dill and smoked salmon
  • Grate the cheese
  • In a large bowl, whisk together all the wet ingredients
  • Add the dry ingredients and lightly mix
  • Add the chopped dill, smoked salmon, and grated cheese
  • Pour into prepared baking pans and bake

  • Cheese:
    • I use cheddar usually just because I always have a big block that I buy at Costco.
    • You can use marble cheese, Monterey Jack, Havarti, Edam, or any other favourite melty cheese.
    • FUN TIP: try using half your favourite cheese and half smoked cheese, like smoked cheddar, for example. It’ll give these Herbs and Cheese Muffins a very unique and piquant flavour similar to my Cheese Scones with Thyme.
    • Fresh herbs:
      • If you don’t have fresh herbs, you can use dried herbs instead. Use about 2-3 tablespoons of dried herbs. You don’t need as much dried herbs as fresh as their flavour is more concentrated.
      • TIP: If you use dried dill weed, you might need to use less than 2 tablespoons as it’s very pungent.
      • Don’t forget to read my mind-blowing trick on How to Store Herbs!
      • Buttermilk:
        • Use buttermilk or kefir. I use kefir most of the time.
        • You can also use plain yogurt (not Balkan nor Greek as they are too thick) diluted with a bit of milk so that it is the consistency of buttermilk.
        • If you you only have Greek yogurt then you will need to dilute it with more milk to make it as thin as buttermilk and then measure out the required amount.
        • Applesauce:
          • I love using unsweetened applesauce to replace some of the oil. It still adds moisture but reduces calories.
          • If you don’t have applesauce, just use extra oil instead of it. So, for 2 tablespoons of applesauce you would need to use 2 tablespoons of vegetable oil.
          • Vegetable oil:
            • You can use canola oil or even olive oil.
            • You can use melted butter instead of vegetable oil if you’d like.
            • Chili powder:
              • Chili powder is optional and can be omitted but that slight heat is just perfect for these Cheese Muffins.
              • You can use cayenne pepper instead.
              • Or if you don’t like a little spice, you can use paprika. My baby likes these muffins even with the chili powder.

              If you love Savoury Muffins, then try my other savoury cakes:


              For the Salmon:2 (6-8 oz) Wild King salmon fillets

              • 1 tablespoons olive oil
              • 1 teaspoon kosher salt
              • 1/4 teaspoon freshly ground black pepper

              Mustard Cream Sauce:

              • 2 tablespoons butter
              • 2 tablespoons finely chopped shallot
              • 1/4 cup champagne vinegar
              • 1/2 cup dry white wine
              • 1/3 cup heavy cream
              • 1/4 teaspoon salt
              • 1/8 teaspoon white pepper
              • 2 tablespoons whole grain mustard
              • Chopped parsley for garnish

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              Watch the video: Vanlife Recipe - Poached Eggs u0026 Smoked Salmon Muffins (August 2022).