So on Tuesday I decided to do some experimental cooking, try recipes that I have not only never tried before but probably wouldn’t even think of trying. So in the morning I made smoked salmon muffins, and in the evening I made lamb necks braised in red wine, I shall blog about the first of these two today.
Smoked salmon is one of my favourite things, with cream cheese, with scrambled egg or on its own with a generous slug of lemon juice, so when I found this recipe, though taken aback by the thought of a savoury muffin I thought I had to try it.
Smoked Salmon muffins
Adapted from a recipe found in a weight watchers magazine, makes approximately six, so if you or your family are anything like mine I’d double up this recipe, since we ate 5 between us in one day. From start to finish this takes about 20minutes so it’s a fantastically quick recipe.
- 100g Smoked salmon, chopped into small pieces
- 1 egg
- 100ml of Milk
- zest or juice of one lemon
- 125g of self razing flour
- 1/2 tsp of bicarbonate of soda
- Black pepper
- 1tbsp of cream cheese
1. Preheat the oven to 190C or 170C if you have a fan oven, and line a bun tray with silicone cases or grease and line with paper bun cases.
2. Sift the flour and bicarb into a bowl and season generously with black pepper and the herbs then toss the smoke salmon in and coat it in the dry mixture. In a separate bowl, mix the lemon, egg and milk together. Combine the wet and the dry, and mix together, finally add the cream cheese blend it into the mixture.
3. Spoon an even amount of mixture into the cases, be aware this will rise so don’t over fill. Place in pre heated oven and cook until golden.
Either serve straight out of the oven when warm, cut in half and spread with cream cheese and a grinding of pepper, or if serving later warm a little and serve the same way. These are a fantastic bunch or lunch, light and fluffy and deliciously tasty.