Salmon Muffins with Dill and Watercress

Ingredients

• 200 g smoked salmon
• 120 g butter (or margarine)
• 300 g sour cream
• 2 Eggs (size M)
• 2 tbsp medium-hot mustard
• iodized salt
• 1 pinch paprika powder
• 2 tbsp chopped dill
• 1 tbsp watercress
• 350 g flour
• 2 tsp Baking powder
• a little softened butter (or margarine for the muffin tin)
• watercress (or dill for garnish)

Instructions

1. 1.

   Place salmon slices in a freezer bag and freeze for about 60 minutes.

2. 2.

   Preheat oven to 200°C (fan 180°C, gas level 3-4). Carefully grease the depressions of a muffin tin with butter or margarine.

3. 3.

   Melt butter or margarine and let cool slightly. Whisk sour cream, eggs, and mustard together in a bowl. Stir in salt, paprika powder, dill, and watercress.

4. 4.

   Mix flour and baking powder in another bowl. Cut salmon into strips about 1½ cm wide. Fold the strips into the dry mixture so they distribute evenly. Press a cavity into the salmon‑flour mix. Add the sour cream mixture and melted fat to the cavity and stir with a spoon until combined into dough.

5. 5.

   Drop the dough into the muffin tin cavities with a spoon. Bake the muffins on the middle rack for 30–35 minutes. Serve garnished with watercress and dill if desired.