Cheesy smoked salmon muffins

Cheesy smoked salmon muffins

Whether for a festive buffet table, breakfast or a light lunch, these muffins are sure to go down a storm

Ingredients (serves 10 people)

  • 230g smoked salmon flavoured cream cheese
  • 125g plain cream cheese
  • 125ml cream
  • 4 eggs
  • 200g self-raising flour
  • 100g smoked salmon, cut very finely
  • 45ml chopped, fresh parsley or dill
  • Freshly ground black pepper
  • 30ml lemon juice
  • The rind of half a lemon, finely chopped
  • Extra cream cheese, parsley and salmon slivers to finish with

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  1. Preheat the oven to 180ºC and grease a muffin tin well with oil. Sprinkle lightly with flour.

  2. Whisk the cream cheeses and cream together well. Add the eggs and whisk.

  3. Stir the flour in. Add the salmon, parsley (or dill), pepper, lemon juice and rind and mix.

  4. Spoon into the muffin tin (fill each to three quarter) and bake for 20 minutes until firm.

  5. Leave in the pan for ten minutes, then loosen the sides with a knife. Lift the muffins out and serve warm or at room temperature.

  6. Garnish with cream cheese, parsley and a strip of salmon.

  7. TIP: Mini versions of these muffins make lovely canapés. They’re similar to that fancy finger food classic the blini but much easier to make.

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