Mini Smoked Salmon Cupcakes - Cream Cheese Topping


The mini cupcake bites made with smoked salmon and topped with a cream cheese 'icing' are simple to make.
By feli Chic'Cuisine

The mini cupcake bites made with smoked salmon and topped with a cream cheese 'icing' are simple to make.


You can make this mouth-watering savoury bites that looks like a sweet for your holiday celebrations.

Herbs are an excellent decoration for these mini cupcakes - rosemary, thyme, or chives, but dill is preferred.



 

Makes: 14-18 bites

Preparation Time: 15 min

Bake Time: 15 min

Total Time: 30 min

 

Ingredients:

For the Cupcakes

  • 90 g smoked salmon

  • 1 large egg

  • 25 g butter, melted

  • 75 g flour

  • 120 g natural yoghurt

  • 1/2 tsp baking powder

  • lemon juice

  • pinch of salt and pepper

For the Topping

  • 100 g cream cheese

  • wasabi, according to your taste (optional)

  • chives, finely chopped

For Decorating

  • fresh herbs - dill, chives, oregano, thyme


 

Method

1. Preheat the oven to 180°C (350°F). Line a muffin pan with paper cases. Set aside.


2. Cut the smoked salmon into small pieces. Melt the butter, in a small saucepan over low heat. 3. In a large bowl, combine the flour, egg, yoghurt, baking powder, melted butter, salt and pepper. Add the smoked salmon and a dash of lemon juice.


4. Pour the batter into the muffin cups about two-thirds full. Bake for 15 to 20 minutes, depending on your oven and the size of the muffin cases. Don't overcook! Otherwise the bites will lose their softness and deflate. Transfer the cupcakes to a rack to cool.


Prepare the Cream Cheese


5. Combine the cream cheese and wasabi or chives finely chopped. Top each cupcake with this preparation using a pastry bag fitted with a decorative tip. Decorate with dill or other herbs as desired.


Enjoy!

Mini Smoked Salmon Cupcakes - Cream Cheese Topping

“For last year's words belong to last year's language. And next year's words await another voice."― T.S. Eliot
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