FOOD FRIDAY - SAVOURY SMOKED SALMON MUFFINS

“Nothing is enough for the man to whom enough is too little.” - Epicurus

Sometimes we need to make the ordinary special and the commonplace extraordinary. It does not take much, just a little thought and some time well-spent, knowing that our efforts will be appreciated by the people we love. The following recipe is an example of that. I had half an hour to myself and knowing that lunch was approaching and the ingredients required by the recipe were on hand, it took little time to rustle up these muffins for a special little lunch treat, sipped with a little ice-cold champagne, shared with someone special.

Smoked Salmon Savoury Muffins

Ingredients

2 eggs, separated

1/3 cup butter, softened

2 cups self-raising flour

2 tbsp chives, chopped

1 tsp dried dill tips, chopped

1/2 tsp baking powder

1 cup milk

125 g smoked salmon, sliced and cubed

Salt and pepper (to taste)

Sprigs of fresh dill, cream cheese and salmon slices to serve.

Method

Preheat the oven to 170ºC and grease well a six cup-capacity muffin tray.

Separate the eggs and reserve whites for later. Place the egg yolks and butter in an electric mixer and beat on high for 3 minutes or until mixture is pale and thick.

Mix the baking powder with the flour and add the flour and milk alternately into the egg yolk-butter mixture. Add the chives and dill tips, mixing on low until they are distributed through the mixture.

In a separate bowl, whisk reserved egg whites until soft peaks form. Fold egg whites into muffin mixture, along with the salmon.

Divide mixture among the muffin cups and bake for 30 minutes, or until golden.

Remove from oven and set aside to cool slightly. While the muffins are cooling, prepare lightly sear the asparagus on a grill pan. Serve muffins topped with softened cream cheese, smoked salmon slivers and fresh dill.