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Herb Muffin with Salmon Quenelle

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Ms Elaine Teng

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Prep 25 mins • Bake 10-15 mins • Serves 3

 

HERB MUFFINS 

 

  • 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

 

salmon mousse*

 

  • 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

 

Steps

 

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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