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Recipes made in Italy by Italians in Italian. Translated for You with Love
prep time20 minutes
cook time20 minutes
serves4
calories16704.0
3.5 oz butter ( 100 g )
salt ( to taste )
7 oz salmon ( 200 g )
1 cup cream to whip
10.5 oz flour ( 300 g )
2 eggs
1/2 cup whole milk
1 tsp powdered yeast
1 tbsp fresh chives
2 oz whole yogurt ( 50 g )
1 tbsp wild fennel
1 tbsp salmon roe
salt ( to taste )
7 oz salmon ( 200 g )
1 cup cream to whip
10.5 oz flour ( 300 g )
2 eggs
1/2 cup whole milk
1 tsp powdered yeast
1 tbsp fresh chives
2 oz whole yogurt ( 50 g )
1 tbsp wild fennel
1 tbsp salmon roe
Mix the ingredients
Start by mixing 2 eggs with a pinch of salt, ½ cup of milk, 10,5 oz of flour, a teaspoon of powdered yeast, 3,5 oz of melted butter, a tablespoon of thinly chopped fresh chives, and a tablespoon of wild fennel.
Complete the dough
Stir the muffin mix using a wooden spoon, until it will turn creamy and smooth. Pour the dough into buttered and floured muffin molds.
Bake, complete, and serve
Bake the muffins at 360°F for 20 minutes. Whip 1 cup of cream and add 2 ounces of thick yogurt. Let the muffins cool and add on them the sliced salmon. Then, decor the muffins by adding some cream and a teaspoon of salmon roe.
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