Smorbrod' Danish-Style Smoked Salmon, Hazelnut, And Sunflower Seed Muffins

• 7/8 cup hazelnuts
• 1 cup rye flour
• 1 1/4 cups flour
• 2 teaspoons baking powder
• 2 eggs
• milk 20 cl.
• 7 tablespoons melted butter
• 2 tablespoons hazelnut oil
• 15/16 cup grated Gruyere cheese
• 3 3/8 tablespoons sunflower seeds
• 2 slices smoked salmon cut into thin strips
• shrimp for garnish
• dill for garnish
• lemon slices for garnish

1. Preheat the oven to 400F.
2. Chop the hazelnuts into medium-sized pieces.
3. In a bowl, combine the rye flour, flour, baking powder, eggs, and milk. Add the butter and hazelnut oil. Stir in the cheese, chopped hazelnuts, 20 gr. of sunflower seeds, and smoked salmon.
4. Fill muffin tins 2/3 full with the batter. Sprinkle with the remaining sunflower seeds and bake them for about 20 minutes.
5. Once you have removed the muffins from the oven, let them cool on a wire rack. Use a wooden skewer to attach two shrimp, some dill, and a small slice of lemon on each muffin. Serve warm or cold.

hazelnuts, rye flour, flour, baking powder, eggs, milk, butter, hazelnut oil, gruyere cheese, sunflower seeds, salmon, shrimp, dill, lemon slices

Taken from www.yummly.com/recipe/Smorbrod_-Danish-Style-Smoked-Salmon_-Hazelnut_-and-Sunflower-Seed-Muffins-2043163 (may not work)