About this recipe:An impressive starter, these savoury muffins come with a luscious smoked salmon and cream cheese filling in the centre. Perfect for entertaining, these can be made a few hours ahead - simply chill till 30 minutes before serving. You could also make mini muffins instead for 'canape size' bites, and use the salmon mixture only as a topping.
100g butter, melted
3 tablespoons mustard, such as Dijon
salt and freshly ground black pepper to taste
200g plain flour
1 teaspoon baking powder
2 tablespoons capers (patted dry)
Filling and topping
300g cream cheese
180g smoked salmon
2 tablespoons Greek yoghurt
zest of 1 lemon
1 tablespoon lemon juice
3 tablespoons finely chopped fresh dill
cracked black pepper to taste
fresh dill fronds, to garnish
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Method Prep:45min › Cook:12min › Ready in:57min
Preheat the oven to 170 C / Gas 3.
Whisk together butter and eggs, then mix in mustard, salt and pepper.
Combine flour and baking powder, then add to the butter mixture and stir till smooth and well combined. Fold in the capers. Spoon into a muffin tin lined with paper cases, filling each 3/4 full.
Bake in the preheated oven for 12 minutes, or till risen and golden. Remove and cool on a wire rack while you make the filling.
For the filling, combine the cream cheese, salmon and yoghurt in a food processor. Blend till smooth and well combined. Fold in the lemon zest, lemon juice and dill. Place in a piping bag for easy filling and topping.
Cut a small hole in the centre of each muffin, reaching the bottom of the paper case. Pipe the salmon filling into each hole, then pipe more filling on the top of each muffin. Sprinkle with cracked black pepper and garnish with fresh dill.
Savoury mustard muffins with smoked salmon cream video