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Savory Muffins with Asparagus, Smoked Salmon, and Young Potatoes - photo 1
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Savory Muffins with Asparagus, Smoked Salmon, and Young Potatoes

Pikantne Takeaway Dishes Snacks Breakfasts 75 min Medium 6 wyświetleń ~31.58 PLN - (0)
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Description

Here is the perfect solution for a work lunch, picnic, or nutritious second breakfast. These savory muffins are a complete, balanced meal wrapped in a handy form. The combination of tender, steamed young potatoes, crunchy, seasonal asparagus, and intensely flavored hot-smoked salmon creates an exceptional composition. The whole is enveloped in a fluffy, moist batter based on natural yogurt, with the addition of chives and a hint of red onion. Served with a light, refreshing dill sauce made from Greek yogurt, they become a true feast for the palate. They are not only delicious but also beautifully presented – the green pieces of asparagus and pink salmon flakes create an appetizing mosaic on the golden-brown surface of the muffin. Their greatest advantage is versatility – they taste excellent both warm and at room temperature, making them an ideal takeout dish.

Składniki (18)

Servings:
6
  • Wheat flour type 550 250 g
  • Baking powder 10 g
  • Eggs 2 szt.
  • Thick natural yogurt 180 g
  • Rapeseed oil 80 g
  • Młode ziemniaki 200 g
  • Green asparagus 0.3 pęczków
  • Hot-smoked salmon 100 g
  • Red onion 0.5 szt.
  • Greek yogurt 150 g
  • Fresh dill 0.8 pęczek
  • Lemon juice 15 ml
  • Garlic 1 ząbek
  • 🌿 Przyprawy
  • Chives 0.2 pęczków
  • Salt 0.1 szczypt
  • Ground black pepper 3 szczypty
  • ✨ Opcjonalne
  • Cheddar cheese 50 g
  • Honey 2.5 ml
💰 Szacowany koszt dania: ~31.58 PLN (5.26 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables and salmon

1

Start by preparing the potatoes. Scrub them thoroughly under running water; you don't need to peel them. Cut the potatoes into small cubes, about 1 cm on each side. Place them in a small pot, cover with cold water so they are completely submerged, and add a pinch of salt. Cook for about 8-10 minutes from the moment the water boils. They should be slightly firm (al dente), as they will continue to cook while baking. Drain them in a colander and set aside to cool.

Ingredients: Młode ziemniaki, Salt
Use a small pot with a capacity of about 1.5 liters. Do not overcook the potatoes, as they will fall apart in the dough. Check their firmness by piercing one piece with a fork – it should offer slight resistance.
2

Meanwhile, prepare the asparagus. Wash them and snap off the woody ends – bend each asparagus at the bottom, and it will break at the right spot. Discard the tough ends. Cut the rest into pieces about 1-2 cm long, leaving the tips whole. In a pot, bring water with a pinch of salt to a boil. Add the cut asparagus to the boiling water and cook for 2-3 minutes (blanching). They should soften but remain crunchy and bright green. Immediately drain them and rinse with cold water to stop the cooking process and preserve the color.

Ingredients: Green asparagus, Salt
Blanching is key to ensuring that the asparagus is not raw in the muffins but retains its crunch. Rinsing with cold water is known as shocking, which is important for preserving texture and color.
3

Prepare the remaining toppings. Peel the red onion and chop it into very small cubes. Wash, dry, and finely chop the chives. Gently break the hot smoked salmon into smaller pieces with a fork, trying not to turn it into a paste. If you are using cheddar cheese, grate it on a coarse grater. Place all the prepared ingredients (cooled potatoes, asparagus, onion, chives, salmon, and cheese) in one bowl.

Ingredients: Red onion, Chives, Hot-smoked salmon, Cheddar cheese
Use a sharp knife to cut the onion to avoid crushing it. Gently handling the salmon will help maintain its appealing texture in the finished muffins.

Preparing the muffin batter

4

In a large bowl, combine the dry ingredients. Add the flour, baking powder, the remaining salt (about 1/2 teaspoon), and freshly ground black pepper. Mix everything thoroughly with a whisk to ensure the baking powder is evenly distributed. This will help the muffins rise evenly.

Ingredients: Wheat flour type 550, Baking powder, Salt, Ground black pepper
Use a large bowl (about 3-4 liters) to easily combine all the ingredients later. Aerating the flour with a whisk will make the dough lighter.
5

In a second, smaller bowl, combine the wet ingredients. Crack the eggs and lightly beat them with a fork or whisk. Add the thick natural yogurt and canola oil. Whisk vigorously until you achieve a smooth, uniform emulsion without visible lumps of yogurt.

Ingredients: Eggs, Thick natural yogurt, Rapeseed oil
All wet ingredients should be at room temperature, which will make it easier to combine them and ensure a better cake structure. Take the eggs and yogurt out of the fridge about 30 minutes beforehand.
6

Now combine the contents of both bowls. Pour the wet ingredients into the bowl with the dry ones. Using a silicone spatula or wooden spoon, mix everything just until the ingredients are combined. Do not mix for too long! The muffin batter should have a lumpy consistency. A few visible lumps of flour are fine.

This is the most important step! Overmixing the batter (e.g., with a mixer) will develop gluten, and the muffins will turn out hard and rubbery instead of fluffy. Mix briefly, a maximum of 10-12 strokes with a spatula.
7

Add the previously prepared ingredients to the dough: cooled potatoes, asparagus, onion, chives, flaked salmon, and grated cheese (if using). Again, very gently mix everything with a spatula, making just a few movements, just enough to evenly distribute the ingredients in the mixture.

Ingredients: Młode ziemniaki, Green asparagus, Red onion, Chives, Hot-smoked salmon, Cheddar cheese
The additions should be completely cooled so they do not cook the batter. Gently fold from the bottom up to avoid destroying the air bubbles in the batter.

Baking Muffins

8

Preheat the oven to 180°C (top and bottom heat, no fan). Prepare a standard muffin tin for 12 muffins. Line the cups with paper liners or lightly grease them with butter and dust with flour. Spoon the batter into each cup using an ice cream scoop or two regular spoons, filling them about 3/4 full.

Using cupcake liners makes it much easier to remove the muffins and is perfect if you plan to take them to go. An ice cream scoop allows you to portion out equal amounts of batter, ensuring that all the muffins bake at the same time.
9

Place the mold in the preheated oven and bake for about 20-25 minutes. The muffins are ready when they have risen and their tops are appetizingly golden brown. To ensure they are baked through, perform the toothpick test – insert a wooden skewer into the center of one of the muffins. If it comes out dry (without raw batter), they are ready.

Every oven bakes a little differently, so start checking the muffins after 20 minutes. Be careful not to overbake them, as they will become dry.
10

Remove the pan from the oven and let it sit for 5 minutes. After that time, carefully remove the muffins from the cups and transfer them to a metal rack to cool completely. Leaving them in the hot pan for too long could cause the bottoms to become damp and soggy.

Use kitchen gloves to remove the pan. You can use a small spatula or two forks to transfer the muffins to a rack. Cooling on a rack allows for air circulation and prevents steaming of the bottoms.

Preparation of dill sauce

11

While the muffins are cooling, prepare the sauce. In a small bowl, place Greek yogurt. Add finely chopped fresh dill. Peel the garlic and either press it through a garlic press or grate it on the smallest grater, then add it to the yogurt. Pour in freshly squeezed lemon juice, and season with salt and pepper. If you like, add a bit of honey to balance the flavor. Mix everything thoroughly with a teaspoon until you achieve a smooth sauce. Taste and adjust seasoning if necessary.

Ingredients: Greek yogurt, Fresh dill, Lemon juice, Garlic, Salt, Ground black pepper, Honey
It's best to prepare the sauce a little in advance (15-30 minutes) and put it in the fridge. This way, the flavors will meld together, and the sauce will be even better. If you don't have a garlic press, you can finely chop the garlic and mash it on the board with a little salt using the flat side of a knife.

Fun Fact

💡

Savory muffins, although now popular worldwide, are a relatively new culinary invention inspired by American sweet muffins. Their versatility allows for endless flavor combinations, making them an ideal way to 'clean out the fridge' of leftover vegetables, cheeses, or cold cuts.

Best for

Lunch do pracy Piknik Drugie śniadanie Przekąska w podróży Brunch

Tips

🍽️ Serving

Serve the muffins at room temperature or slightly warmed. Pack the dill sauce separately in a small, airtight container so that the muffins can be dipped just before eating. They pair wonderfully with a light salad of arugula, cherry tomatoes, and lemon vinaigrette.

🥡 Storage

Store the muffins in an airtight container in the refrigerator for up to 3 days. Also, store the sauce in the refrigerator in a separate, sealed jar. Muffins can be frozen – after completely cooling, wrap each one in plastic wrap and place in a zip-lock bag. To thaw, leave at room temperature or heat in the oven.

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