Life on a table recipe #4 – Rabbi Eli’s hake tagine
December 3, 2015
Conservationist of the year 2015
December 3, 2015
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SALMON MUFFINS
Extract from the book Life on a table by Antoinette De Chavonnes Vrugt[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Served with Norwegian smoked salmon
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450 g cake flour
20 ml baking powder
200 g Parmesan or Cheddar cheese, finely grated
100 g smoked salmon, diced
30 ml chopped capers
15 ml chopped chives
2 eggs
360 ml buttermilk
150 ml oil
2.5–5 ml salt
TO SERVE
3–5 slices of Norwegian smoked salmon
(per person)
2 small onions, sliced into rings
100 ml capers
8 lemon wedges
Coarse black pepper
250 g cream cheese
[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1449139305471{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;background-color: #efae88 !important;}”]Preheat oven to 180°C. Grease 2 muffin pans.
Sieve flour, baking powder and salt into a mixing bowl.
Add the salmon, cheese, capers and chives.
Beat eggs together with buttermilk and oil.
Pour half of the oil mixture into the dry ingredients and mix well. Add the rest of the mixture and mix again.
Spoon mixture into the muffin pans.
Bake for 20–25 minutes.
Leave to cool for a few minutes, then transfer the muffins onto a wire rack to cool completely.
Makes approximately 18 muffins.
Cut muffins in half and place in the centre of a large serving platter.
Arrange smoked salmon around the muffins.
Decorate with onion rings and capers.
Grind some black pepper over the platter.
Place the lemon wedges in between the salmon.
Serve with cream cheese on the side.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column]
Photo ©Hentie Burger
Life on a table can be purchased at Venture Publications offices at 4 Herzinger Crescent, Klein Windhoek Namibia. To order a book email bonn@venture.com.na or call 061 420 514.
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