Wild garlic-muffins with smoked salmon and sour cream

01. March 2016

Oven: For 2 persons / 6 pieces

Preparation time: 20 minutes / leave to rest for approx. 1 hour
Cooking time: 20 minutes


  • 150 g plain white flour
  • 4 g salt
  • 12 g yeast, fresh, crumbled
  • 80g milk
  • ½ tbsp rapeseed oil
  • 30 g onions, peeled
  • 35 g sun-dried tomatoes in oil, drained (save oil)
  • 5 g young wild garlic
  • 50 g season sour cream to taste with freshly ground salt and pepper and lemon juice
  • 6 slices of smoked salmon, thinly sliced
  • Young wild garlic for garnish

Preparatory work

  • Chop onions finely
  • Slice up sun-dried tomatoes finely
  • Wash the wild garlic and cut into fine strips
  • Grease muffin tray with butter and dust with flour/ or make ready paper baking cases


Cook the onions in a little oil (the oil from the preserved sun-dried tomatoes) until soft, add the finely sliced sun-dried tomatoes / wild garlic and briefly cook together. Season to taste with freshly ground salt and pepper, and allow to cool slightly. Then add the cold milk and yeast and mix together well.

Mix the flour with the salt, make a depression and pour the mass into the depression in the flour.

Knead into an elastic dough. Cover and allow to rise at room temperature until it has doubled in size.

Shape 6 balls from the dough on a little flour and distribute in the pre-prepared muffin tin or paper baking cases.

Allow the muffins to rise again and then bake in a pre-heated oven at 180°C for approx. 18 minutes.

Allow to almost completely cool down, garnish with smoked salmon and sour cream, and then add the finishing touch with young wild garlic.


Enjoy on the day they are made. Serve with a seasonal leaf salad.

Rudolf Lehmann

Wild garlic-muffins with smoked salmon and sour cream

* incl. VAT, plus shipping