December 20, 2018
src="http://venice-fishing.com/wp-content/uploads/2018/12/Mini-lime-muffins-with-smoked-salmon.webp" srcset="https://img.taste.com.au/-CFu9iHc/w720-h480-cfill-q80/taste/2016/11/mini-lime-muffins-with-smoked-salmon-22662-1.jpeg 720w, https://img.taste.com.au/-mAl1EFP/w643-h428-cfill-q90/taste/2016/11/mini-lime-muffins-with-smoked-salmon-22662-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Mini lime muffins with smoked salmon"
/>
(1) Rate it
- 1:35 Prep
- 0:15 Cook
- Makes 48
- Capable cooks
Get a little bit gourmet with these sophisticated citrus versions with smoked salmon.
Featured in
Smoked salmon recipes, Muffin recipes
Ingredients
- 2 eggs
- 1/4 cup (60ml) light olive oil
- 1/2 cup (125g) plain yoghurt
- 1 1/2 cups (375ml) milk
- Rind of 1 lime, finely grated
- 2 1/2 cups (375g) self-raising flour
- Pinch of salt
Topping
- 6 tablespoons (1/2 cup) S&W Mayonnaise
- 1 tablespoon grated horseradish
- 400g smoked salmon
- Mustard cress or alfalfa, to serve
- Salmon roe, to serve
Method
Step 1
Preheat oven to 180°C. Lightly grease two 24-cup mini muffin trays.
Step 2
Place the eggs, oil, yoghurt, milk and lime rind in a bowl and whisk well.
Step 3
Sift the flour and salt into a large bowl. Make a well in the centre and pour in the mixture. Gently stir until just combined. Spoon into the trays and bake for 10-12 minutes or until cooked through and golden. Stand muffins in trays for 5 minutes then transfer to a wire rack to cool completely.
Step 4
Using a sharp knife, cut a small slice from the top of each muffin to create a flat surface.
Step 5
In a small bowl, combine the mayonnaise and horseradish. Top each muffin with a little smoked salmon, a dollop of the mayonnaise, mustard cress and salmon roe. Serve.
0 comments:
Post a Comment