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’”

Ingredients

• 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

Method

• 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.