Salmon Muffin Recipe

Salmon Muffin Recipe

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Salmon Muffin

by Lemon Drop from A Recipe Reborn

“A buttery Ishgardian muffin topped with the winning combination of succulent fresh salmon, silky sliced alligator pear, and a drizzling of rich cheese.”
— Eorzea Database
  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Proof time: Overnight, plus 1 hour
  • Yields 12 muffins

English Muffins

US

Ingredients

Metric

1 cup

water

250 mL

2 tsp

yeast

8 g

1 tbsp

sugar

10 g

1 cup

buttermilk, warm

250 mL

 4 tbsp

butter, room temp

60 g 

2 tbsp

vegetable oil

16 g

2 tsp

kosher salt

8 g

3 ½ cups

bread flour

560 g

 

vegetable oil spray

 

 

cornmeal

 

  1. Combine the water, yeast and sugar in a bowl and let it sit for 5 minutes.
  2. Add the buttermilk, butter, oil, salt and flour and knead in a stand mixer with a dough hook attachment or stir with a wooden spoon until the dough is smooth.
  3. Transfer the dough to an oiled bowl, cover with plastic wrap and let it rise in the refrigerator overnight.
  4. Line a rimmed baking pan with parchment paper and dust generously with cornmeal.
  5. Transfer the dough to an oiled work surface and cut into 12 equal pieces.
  6. With oiled hands, form the dough into balls by pulling the edges toward the middle, turning them seam side down and then sealing the seam by rolling the dough between your hands against the work surface.
  7. Transfer the dough balls to the prepared pan, sprinkle with cornmeal, spray with vegetable spray, cover loosely with plastic wrap and then let them proof on the counter for an hour.
  8. Heat a large griddle over low heat and heat a rimmed baking pan in the oven set to 350°F/175°C.
  9. Working in batches, griddle the dough balls until they are golden brown, about 6 minutes on each side.
  10. Transfer the griddled muffins to the pre-heated pan and bake for about 8 minutes.
  11. Transfer the muffins to a wire rack and let cool for at least 30 minutes.

Cheese Sauce

US

Ingredients

Metric

2 tbsp

butter

30 g

¼ cup

Flour

30 g

2 cups

chicken stock, warm

500 mL

4 oz

Gruyère cheese, shredded

120 g

1 tsp

kosher salt

6 g

to taste

white pepper

to taste

  1. Melt the butter in a small saucepan over medium-low heat.
  2. Add the flour and cook until it bubbles and smells like cooked flour (cookies or pie crust).
  3. Add the chicken stock, whisk until smooth and bring to a simmer.
  4. Remove the pan from the heat, add the cheese, salt and pepper and stir until smooth.

Toppings/Assembly

US

Ingredients

Metric

12

English muffins

12

1.5 oz

spinach

40 g

6

avocados, sliced

6

10 oz

smoked salmon

300 g

 

cheese sauce

 

12 sprigs

dill

12 sprigs

  1. Cut the muffins in half and toast them, or warm them in a low oven.
  2. Top the muffins with the spinach, avocado, salmon, cheese sauce and dill.

This recipe was created by adapting from:

BA's Best English Muffins Recipe - Claire Saffitz

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