Prep 25 mins • Bake 10-15 mins • Serves 3
- 40g self raising flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- ½ tsp chopped garlic
- 15g onion, chopped
- 1/8 tsp thyme, chopped
- 1/8 tsp dried oregano
- ¼ tsp basil, chopped
- 1/8 tsp black pepper
- 15g egg
- 15g salmon mousse*
- 35ml milk
- ¼ tbsp olive oil
- 3 slices of cheddar cheese
- 1 salmon fillet (to obtain 50g salmon flakes)
- 10g onion, sliced
- 25g butter
- ½ tsp lime juice
- ½ tsp thyme, chopped
- ¼ tsp basil, chopped
- 1/8 tsp red pepper flakes
- salt, to taste
- pepper, to taste
- fresh milk, as needed
1 Preheat oven at 200C.
2 Soak salmon fillet in some milk for 20 mins to rid off fishy smell. Pan fry salmon in butter over medium heat for 2-3 mins on each side. Remove from heat and use a fork to flake salmon.
3 Prepare salmon mousse. Blend the first 4 ingredients in a blender or food processor. Add thyme, basil, red pepper flakes, salt, and pepper and mix well. Chill in fridge for later use.
4 Prepare herb muffin. Combine the first 9 ingredients in a bowl and mix well.
5 Add egg, salmon mousse, milk and olive oil and mix till well combined. Do not overmix.
6 Half-fill 3 greased muffin cups with herb mixture before adding one slice of cheddar cheese (fold to fit size of cup). Top with other half of herb mixture.
7 Bake for 10 – 15 mins, or until a toothpick inserted near the centre comes out clean.
8 Cool muffins slightly before using a small knife to make a small cavity on each muffin for the salmon quenelle (about 10g for each muffin).
9 Grill in oven for 2 mins till salmon quenelle turned golden brown. Serve muffins hot.
Source: Food & Travel Magazine. Reproduced with permission by Ms Elaine Teng.
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