Ingredients
Cupcakes
flour
200g
7oz
0.80cup
13.40tbsp
eggs
2pc
buttermilk 2.5%
100ml
3.30fl oz
0.40cup
6.70tbsp
vegetable oil (sunflower)
95ml
3.14fl oz
0.38cup
6.37tbsp
olive oil
15ml
0.50fl oz
1tbsp
baking soda
4g
0.14oz
0.27tbsp
baking powder
6g
0.21oz
0.40tbsp
salt
pinch
italian herbs mix
to taste
salmon (baked and peeled)
120g
4.20oz
0.48cup
8tbsp
semi-hard cheese (“Oltermanni”-like)
90g
3.15oz
0.36cup
6tbsp
hard cheese (Parmesan-like)
15g
0.53oz
1tbsp
onion feathers
4pc
cream cheese
400g
14oz
1.60cup
26.80tbsp
cream 33%
100ml
3.30fl oz
0.40cup
6.70tbsp
red caviar for decoration
20g
0.70oz
1.34tbsp
Method
Delicate creamy shades of cheese, light piquancy of herbs… Everyone is going to love these muffins! The original type of snack will emphasize the festive atmosphere and instantly attract the attention of your guests. Saying that it is delicious - is saying nothing!
Cooking instructions
All the ingredients should be at room temperature!
- Rinse the salmon and bake it in parchment or foil at 200C (392F) for 15 to 20 minutes. Let it cool. Bone and chop it into medium size pieces.
- Grate both cheeses on a fine grater.
- Chop the green onions finely.
- All the dry ingredients (flour, baking soda, baking powder, salt, herbs mix) should be mixed in a separate bowl.
- Pour the eggs, the buttermilk, the sunflower and the olive oils in the mixer bowl, and whisk. Add all the dry ingredients, and whisk again. Add the salmon, the cheeses and the onions. Mix it carefully. The dough comes out dense.
- Preheat the oven to 170C (338F) using the “convection” mode.
- Fill the muffin molds 2/3 full, and bake the muffins for 20 to 25 minutes. Cool them down.
- For the curd cap, you should whip the curd cheese with the cream, salt and spices at maximum speed. Form a curd cap using a curly nozzle, and decorate it with red caviar.
Bon Appetit!
