My girlfriend had met Toya 2 of her friends from Mexico, an Austrian and a Mexican. I had invited them for an “international tea”. The appointment was finally fixed at 18h, hours bastard who is not really the tea and not that of a drink. For this meeting girls, I thought making cupcakes, these little individual cakes covered with American buttercream (I personally find too heavy). So I turned them into savory cupcakes to adjust to the schedule and to my cravings. I gathered all I had in the cupboards; namely salmon and goat cheese and I want to add peas for a color touch. Finally, you could feel the little goat, but the peas were found to perfect the taste and eye for decoration final.
I loved to decorate my cupcakes with a frosting out of my imagination with dill and mascarpone to enhance the flavor of salmon. For a recipe out of nowhere, I was pretty proud of the result. I even managed to explain the recipe in English!
Cupcakes salted salmon, goat pea
Prep: 15mins + 10mins (frosting)
Serves 12 medium-sized cupcakes
- 200gr fresh salmon
– 2 onions sauciers
– 150g frozen peas
– 100gr toggle Goat
– 180gr plain flour
– 1 packet baking powder (= 4 tsp baking powder)
– 3 eggs
– 5 cl olive oil
– 10 0ml milk
– salt, pepper
– 250g mascarpone
– 4 tablespoons of thick cream sole
– 1/2 bunch fresh dill
– 1 teaspoon lemon juice
– 1 pinch of salt
Peel onions and cut into small pieces and cut the salmon into cubes. In a hot frying pan cook onions with a teaspoon of olive oil for 3 minutes. Add the salmon cubes and cook only 2 minutes (they must be seized just because it will continue to bake).
Pre-heat the oven to 180°C/Gas 4. Cut the goat cheese into small cubes. Thaw the peas a few minutes in the microwave.
Mix flour, yeast and a pinch of salt. Make a well and pour olive oil and eggs. When the mixture thickens, pour the milk gradually, stirring constantly. Add pepper.
Add the filling: onions, diced salmon, peas and diced goat. Mix gently by lifting the dough with a spoon to aerate.
Pour into muffin trays up to 0.5 cm from the edge and drop boxes in a baking muffins (here directly in trays silicone). Bake for 25-35mins at 180 °. The cupcakes should be golden and a knife should come out clean.
Let cool 20 minutes before applying the glaze.
Prepare the frosting: With the help of a drummer up in whipped cream (the secret of a successful chantilly: set the bowl of cream and whip the batter in the freezer 10 minutes before getting whipped, Inrate!).
In a bowl, Mix the mascarpone to make it more flexible. Using a spatula, gently fold the whipped cream into whipped cream. Add a pinch of salt, Dill previously chased and one teaspoon lemon juice. Mix well and let stand in refrigerator 30 minutes.
Two possible techniques for glazing: Spread the mascarpone mixture on cooled cupcakes with a spatula or the back of a spoon. Is spread the mascarpone mixture on muffins, Using a pastry bag and a sleeve crenellated (more complicated but more beautiful).
Then sprinkle with peas according to your imagination.
Try the fresh muffins, stored in the refrigerator and use within two days after they are frozen.