Little salty cupcake with smoked salmon, pink pepper and dill. They look like sweets but have a soft embrace saporito: the smoked salmon in the mixture teases with her flavor, invoked by the salmon pink that decorates them, but the creamy cheese smoked aroma is damped by the pungent pink pepper. For these muffins I was inspired by a book by Joanna Farrow, by changing the recipes according to my taste. I've served with other Flans for an amuse-dinner and they went like hot cakes. Try them and tell me a little.
Ingredients for 12 cupcakes around:
- 200 grams of flour 00
- 200 grams of smoked salmon
- 1 teaspoon baking powder
- a handful of fresh dill or dried
- 50 grams of butter
- 150 milliliters of milk
- 2 eggs
- 200 grams of cream cheese>
- salt and pepper
- a handful of pink pepper
- 12 muffin baking cups
Preheat the oven to 180 degrees-ventilated. Melt the butter, put it in a bowl, Add the eggs, milk and a pinch of salt and whisk with a fork until blended. Combine the sifted flour with the baking powder, stirring with a spoon, without working it too. When the mixture is homogeneous, Add half the chopped salmon, a handful of dill, some’ pepper and a few grains of crushed pink peppercorns coarsely. Pour the mixture into the baking cups, filling them up to three quarters, and bake for 20-25 minutes.
While baking, work in a bowl the cream cheese (to make it creamier, add a tablespoon of cream or milk). When the patties are warm, decorate it with a dollop of cream cheese on which beside a pink’ smoked salmon. Sprinkle with a little’ whole pink peppercorns and dill and serve.
THE PAIRING: A Gavi Docg from Gavi Municipality is our tip for these delicious cupcakes. We chose Lugarara, produced by Tenuta La Giustiniana. This delicate and fragrant white, the result of a careful selection of grapes, offers hints of Green Apple, a good degree of acidity and a final bitter mouth.