by Feli Chic'Cuisine
Smoked Salmon Cupcake bites have a creamy salmon filling, topped with a cream cheese 'icing' and are so simple to make. This recipe ensures every bite is packed full of flavours. Herbs are an excellent decoration for these mini cupcakes - rosemary, thyme, or chives, but dill is preferred.
You can make this mouth-watering savoury recipe for holiday celebrations or casual family, friends gathering. Make this salmon appetizer a day before, or in the morning, and top with cream cheese just before your guests arrive.
Makes: 14-18 bites
Preparation Time: 15 min
Bake Time: 15 min
Total Time: 30 min
For the Cupcakes
90g smoked salmon
1 large egg
25g butter, melted
120g Greek yoghurt
1/2 tsp baking powder
pinch of salt and pepper
For the Topping
100g cream cheese
wasabi, according to your taste (optional)
chives, finely chopped
fresh herbs - dill, chives, oregano, thyme
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.
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