Prep Time: 15 minutes / Cook Time 35 minutes
1 cup chunky salmon meat
1 1/2 cup heavy cream
1/4 cup cooked spinach
Some chopped chanterelle mushroom or any kind of dry mushrooms
1/4 cup parmesan cheese
1 medium tomato - roughly chopped
2 chopped shallots
1 teaspoon dried basil
1/2 teaspoon garlic powder
Ground black pepper and salt
Some cupcake paper
Marinate the salmon with garlic powder, ground black pepper and pinch of salt. Place the cupcake paper on a cupcake pan and evenly fill them with cook spinach, shallot, dried basil, tomato and the marinated salmon, then sprinkle them with chopped mushroom.
In a bowl, mix well the eggs and the heavy cream then pour them into the cupcakes and sprinkle each with the parmesan cheese. Bake them over 350 degrees for 35 minutes or until golden.