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!


Add your review

No reviews have been submitted for this recipe yet.

Thank you for submitting your review! It is currently being moderated and will be displayed on the site soon.


No ratings have been submitted for this recipe yet.

Click to Add/Read

Preparation Time


Cooking Time