- For Muffins:
- 150 g plain flour
- 1/4 teaspoon baking powder
- pinch of salt
- 1 tablespoon of sugar
- 1 pc Egg
- 50 g Butter, melted
- 120 ml Milk
- Herbs: 2 tablespoon of fresh chopped basil, chives, parsley,
- Topping - 90 g grated gruyere cheese
- 360 g good wood-smoked sliced salmon
- 120 g Sour Cream
- 80 gram
- 12 g fresh Dill
- 40 g Salmon Roe
- 10 g Capers
Preheat oven 180 C. Line a muffin tray with paper muffin cases.Sift flour, baking powder, then add salt and sugar.
Carefully grate cheese (reserve some for the topping) put remainder in with dry ingredients then stir well.
In a separate small bowl beat the egg, add the milk, melt the butter and add this to the egg & milk, then add the chopped herbs.
Mix the wet ingredients into the dry ingredients. Stir until just combined. Batter will be lumpy but with no dry flour visable. Do not overstir!
Spoon into prepared cases, sprinkle tops with extra cheese.
Bake in a pre-heated oven for approx 20 minutes or until golden brown, and tops of the muffins spring back when pressed gently.
Cool on a wire rack.
Slice muffins open with a sharp knife. Place salmon slices on lower muffin half and top with rucola leaves, sour cream and dill. Place upper muffin half on plate.
Garnish with capers, dill and salmon roe.