Smoked salmon muffins with steamed eggs and herbed relish

Smoked salmon muffins with steamed eggs and herbed relish

4.8 42 évaluations

Préparation 45min

Total 1h

12 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portions

Sodium 932.9 mg

Protides 24.1 g

Calories 1883.8 kJ / 448.5 kcal

Lipides 22.3 g

Fibre 1.8 g

Graisses saturées 15.7 g

Glucides 18.8 g

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Également présenté dans

Entertaining with Dani Valent 95 Recettes
Australie et Nouvelle-Zélande

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