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Herb Muffin with Salmon Quenelle

Ms Elaine Teng


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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


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




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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