Salmon muffins with leeks.

Grind the fillet of pink salmon (1 kg) into minced meat. Add eggs (2 pcs), flaxseed flour (2 tbsp), almond flour (1 tbsp), salt, and spices to taste. Mix well.

Cut the green part of the leek into strips. Arrange the strips in a circle in the muffin tin cells. Place the fish filling inside each mold.

For a richer flavor, place a thin slice of cheese on top of each muffin (optional).

Bake at 180°C for about 20 minutes.

Serve the muffins with herbs and young leek stalks. Optionally, garnish with nuts or red caviar.