Corn Miniature muffins with Crème Fraîche and Smoked Salmon
Corn Miniature muffins with Crème Fraîche and Smoked Salmon
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Corn Miniature muffins with Crème Fraîche and Smoked Salmon

Preparation
10 MIN
Cooking
15 MIN
Makes
24
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Ingredients

Muffins

Topping

Preparation

  1. With the rack in the lowest position, preheat the oven to 180 °C (350 °F). Butter 24 miniature muffin cups.
  2. In a bowl, combine the flour, baking powder, salt and Espelette pepper.
  3. 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.
  4. Bake for 15 minutes or until a toothpick inserted in the centre comes out clean. Remove from the oven and let cool.

Topping

  1. 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.

Note

Freezes well.

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