Smoked Salmon and Dill cupcakes

A savoury cupcake? Why not? These are perfect for a summer garden party or picnic, or to smarten up any lunchbox! You could also try making mini ones to serve as canapés.

Lou says: “You can make these extra special by making ‘savoury butterfly cakes.’  Just cut a slice off the top of each cupcake, top with a teaspoon of cream cheese and black pepper, then replace the cut slice as it is or cut into two ‘wings’”


  • 275g self-raising flour
  • 150ml natural yoghurt
  • 125ml fresh milk
  • 6 tbsp sunflower oil

    or other light vegetable oil

  • 1 free range egg
  • 100g BigFish Smoked Salmon OR Smoked Sea Trout

    finely chopped

  • Pinch Cayenne pepper
  • Dill herb

    1 tbsp fresh (finely chopped) or 1 tsp of dried


  • 1.

    Preheat the oven to gas mark 4/180°C (160°C fan).  Line a cupcake tray with 12 cupcake cases.

  • 2.

    Put the flour and cayenne pepper in a mixing bowl, stirring to mix.

  • 3.

    In a jug or bowl, beat the milk, yoghurt, egg and oil together, then mix into the flour. Don’t worry if it’s a little lumpy.

  • 4.

    Stir the salmon and dill evenly through the mixture.

  • 5.

    Now divide the mix equally between the cupcake cases and bake for 20-25 minutes until golden and firm to the touch.

With thanks to Baking Mad for this inspirational idea!

Preparation Time


Cooking Time