INTERNATIONAL

Salmon cupcake

Written by FDM

When the starter borrows its forms from pastry, it resembles a treat that will delight sweet-and-savory enthusiasts.

Ingredients

1 sachet of baking powder (for 30 cupcakes)
50 g smoked salmon crumbs
150 ml of milk
Salt and pepper
75 ml of oil
Dill
3 eggs

The filling

200 g flour
Cream of whipped cream
Salmon eggs / dill

Preparation

In a bowl, beat milk, oil, eggs, salt and pepper. Stir in sifted flour and yeast. Add salmon and chopped dill. Cook for 15 minutes at 180 ° in mini paper liners. Garnish with whipped cream, salmon eggs and dill.

Recipe by Amal, miel & safran’s chef.

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