Smoked salmon mini muffins
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Serves:     people
Notes from Anna
  • Make this a starter by dividing the mixture between 12 normal size muffin cases and serving on a bed of rocket leaves.
  • These muffins can be made a few hours ahead, kept in an airtight container and served at room temperature.


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  1. PRE-HEAT OVEN TO 180˚C/160˚C fan/gas 4
  2. Cut the smoked salmon into thin strips. Squeeze the lemon and drizzle the juice over the salmon. Set aside.
  3. Wash and finely chop the dill.
  4. Mix the flour, baking powder and a little salt together in one bowl.
  5. Break the eggs into another bowl and beat lightly. Add the olive oil and yogurt and beat together until light and creamy.
  6. Fold the dry ingredients into the mixture with a metal spoon. Add the salmon strips and dill.
  7. Line 2 mini muffin trays with muffin cases. Divide the mixture between the cases and bake for 25 minutes or until risen and golden.

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