Smoked Salmon and Herb Muffins
Yummy, scrummy delicious smoked salmon and herb muffins! Great served as mini muffin canapés at a drinks party or as an unusual starter on Christmas Day. In this recipe we use plain white flour, but a healthier option would be to use wholemeal flour. Smoked salmon can however, be high in salt content, so you can substitute poached salmon, or even tinned salmon in spring water. Salmon is nutrient rich, it’s a good source of protein, B vitamins, vitamin D, magnesium and selenium. Also consider substituting smoked salmon for delicious smoked trout.
Serves: 12 large or 20-24 mini muffins
Preparation Time: 30 minutes
Cook Time: 22 minutes or until golden
o 300g plain white flour
o 1tbsp baking powder
o Salt and freshly ground black pepper to taste (easy on the salt)
o 250g low fat mayonnaise (you can use sour cream)
o 1 large egg, beaten
o 75ml rapeseed oil or 85g melted butter (grass fed if possible)
o 200ml skimmed or semi skimmed milk
o 2tbsp chopped fresh chives or 2tsp dried dill weed
o 250g smoked salmon trimmings, finely chopped
Preheat the oven to 200°C/Gas mark 6.
Line a 12-hole large muffin/cupcake tray or a 24-hole mini muffin tray with paper muffin cases. You can actually use the tray without linings, but sometimes it looks nicer to serve with the cases on. This is especially so if you are serving the muffins as canapés, as it makes them easier to handle!
Sift flour and baking powder together into a large bowl and season with a little salt and freshly ground black pepper. Use your hands to make a well in the centre.
Whisk the mayonnaise/sour cream, beaten egg, oil/melted butter and milk together with your chosen herbs. Stir in the chopped smoked salmon. Pour the entire mixture into the flour and gently stir with a spoon until lightly mixed.
Do not over mix – even if there are a few little bits of flour pocketed – the mix will stiffen too much. Fill muffin cases to just under the rim.
Bake for about 25 minutes until well risen and golden. Test with a toothpick – it should come out clean when inserted into the centre of the muffins.
Remove from oven and place on wire rack to cool. When cool, either top with sour cream and more smoked salmon, or slice in half and fill them instead. Use any remaining chives to sprinkle over, or criss cross on the top.
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