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I know, I am still on a mini madeleine kick… But these are so good and perfect little bites to go with summer drinks, much like the cheesy-herby ones I posted on earlier. And, yes, as I speculated in that post, the additional egg yolk really makes a difference. This time I’ve created a savoury smoked salmon madeleine based on an idea found in Barbara Feldman Morse’s book, Madeleines: Elegant French Tea Cakes to Bake and to Share. As Morse suggests, these would also be good as standard size madeleines for breakfast or brunch – reminiscent of bagels and lox.
Smoked Salmon, Cream Cheese and Chive Mini Madeleines
The perfect way to use up scraps of leftover smoked salmon. Also, an economical way of extending a small amount of an expensive ingredient.
Makes 48 mini madeleines
- 100g plain (all purpose) flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon sweet paprika
- 3 Tablespoons sniped fresh chives
- 100g smoked salmon
- 60g plain full-fat cream cheese
- 40g butter
- 2 large eggs + 1 egg yolk
- 1 teaspoon sugar
- butter for preparing the moulds
Measure the flour and mix with the salt, baking powder and paprika. Finely chop the smoked salmon until it resembles a paste and add this to the flour mixture, rubbing it between your fingers to mix it eavenly in the flour. The salmon pieces need to be small enough to be able to be passed through the nozzle of your piping bag. Clean and completely dry your fresh chives, snip them into small pieces with kitchen sissors and add to the flour mixture. Set this aside.
In a mixing bowl, melt your butter in the microwave (about 30 seconds to 1 minute). Whisk in the cream cheese while the butter is still warm. When you have a smooth mixture, beat in the eggs and sugar. Add this to the dry mixture and stir until smooth. Spoon into a pastry piping bag that has its nozzle folded up in a large mug or small bowl with the bag folded over to allow the batter to be easily spooned in. Fold and crimp the piping bag shut and store in the refrigerator for at least a few hours or up to 24 hours.
When you are ready to bake the madeleines, preheat your oven to 220 degrees C. with fan convection on (approximately 425 degrees F). Prepare the madeleine pans by brushing cooled, melted butter in the indents. Some recipes mention dusting the buttered pans with flour, but this is unnecessary and can actually impede the perfect shell-shaped ridges from forming. Place the pans in the refrigerator while the oven gets up to temperature.
Take your piping bag and madeleine pans out of the refrigerator and pipe in enough batter to fill about 2/3 of each of the moulds. You will need to estimate this as the chilled batter is stiffer. Do not spread it out.
Bake for about 6 to 7 minutes. They should have filled the moulds, puffed up slightly and turned golden. If you are lucky, they might even exhibit those characteristic bumps.
Let them cool on a rack in their moulds for a few minutes before removing and letting them cool completely.
They are best eaten fresh, but can be stored in an air tight container in the refrigerator for a few days, or they can be frozen. If freezing, defrost completely before using. Refesh the refrigerated or defrosted madeleines in the oven set at a low temperature before serving.