Name: Corn Miniature muffins with Crème Fraîche and Smoked Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1/2 cup (125 ml) fine cornmeal; 1/2 cup (125 ml) flour; 1 teaspoon (5 ml) baking powder; 1/4 teaspoon (1 ml) salt; 1 teaspoon (5 ml) Espelette pepper; 1 egg; 3/4 cup (180 ml) buttermilk; 1/4 cup (60 ml) crème fraîche; 4 oz (120 g) smoked salmon, thinly sliced; 1 tablespoons (15 ml) fish eggs, of your choice; Chervil or chives, for garnish; Freshly ground pepper

Preparation

- With the rack in the lowest position, preheat the oven to 180 °C (350 °F). Butter 24 miniature muffin cups.
- In a bowl, combine the flour, baking powder, salt and Espelette pepper.
- In another bowl, combine the egg and buttermilk. With a wooden spoon, gradually stir in the dry ingredients, without overbeating. Divide the batter among the muffin cups.
- Bake for 15 minutes or until a toothpick inserted in the centre comes out clean. Remove from the oven and let cool.
Topping
- Crown each muffin with a dollop of crème fraîche and garnish with a slice of smoked salmon shape as a rosette. Garnish with fish eggs and chives or chervil. Season with pepper.

Corn Miniature muffins with Crème Fraîche and Smoked Salmon

Categories

Ingredients

Muffins

Topping

Preparation

Topping

Note from Ricardo

Personal Note