Nutrition Facts
10 servings
10
Savory Salmon Cupcakes with Lemon, Mascarpone Whipped Cream, and White Asparagus
Here is a recipe for savory smoked salmon cupcakes with lemon, mascarpone whipped cream, and white asparagus, perfect for an appetizer or a starter. This recipe made with white asparagus, salmon, mascarpone, lemon, Emmental, and Parmesan is easy to make and will surprise your guests.
Ingredients
5 White asparagus
160 Smoked salmon
12 Hot milk
Grated Emmental cheese
Parmesan
1 Yeast
1 Lemon zest
3 Egg
150 Flour
1 Sunflower oil
300 Mascarpone
1 Chives
Directions
1
Preheat your oven to 180°.
2
In a saucepan, peel the asparagus and boil for 20 minutes. Then, puree them.
3
In a bowl, whisk the eggs and the oil, then add the flour, the baking powder, and mix well.
4
Add the hot milk gradually.
5
Finally, add the flaked salmon, chopped chives, asparagus puree, salt, pepper, and zest. Mix.
6
Pour the mixture into muffin molds and bake for 30 minutes in the oven.
7
To finish, for the whipped cream, use an electric mixer to whip the mascarpone, then add salt, pepper, zest, and finalize with chives and crumbled salmon.
Ingredients
Ingredients
5 White asparagus
160 Smoked salmon
12 Hot milk
Grated Emmental cheese
Parmesan
1 Yeast
1 Lemon zest
3 Egg
150 Flour
1 Sunflower oil
300 Mascarpone
1 Chives
Directions
Directions
1
Preheat your oven to 180°.
2
In a saucepan, peel the asparagus and boil for 20 minutes. Then, puree them.
3
In a bowl, whisk the eggs and the oil, then add the flour, the baking powder, and mix well.
4
Add the hot milk gradually.
5
Finally, add the flaked salmon, chopped chives, asparagus puree, salt, pepper, and zest. Mix.
6
Pour the mixture into muffin molds and bake for 30 minutes in the oven.
7
To finish, for the whipped cream, use an electric mixer to whip the mascarpone, then add salt, pepper, zest, and finalize with chives and crumbled salmon.
Notes
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