Smoked Salmon Mini Muffins Food

SMOKED SALMON MINI MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Mix flour, polenta, salt, sugar, and baking powder. Add dillweed if using.
• Mix capers, parsley, skimmed milk, olive oil, and egg.
• Gently combine mixtures. Don't overmix.
• Fold in smoked salmon. GENTLY.
• Spoon mixture into the mini muffin pans, and bake for 20 minutes or until golden brown and well risen. Allow to cool.
• Serve with sour cream.
• You can make cute appetizers by dolloping a little sour cream on top of each muffin and garnishing with bits of additional smoked salmon and/or fresh parsley sprigs.

SALMON AND CHIVE MUFFINS

Steps:

• Pre heat oven to 200'C.
• Grease 12 one third cup muffin holes.
• Sift flour into bowl.
• Combine melted butter,egg, milk and chives in a jug.
• Mix well and pour into flour.
• Use a large metal spoon to stir gently until almost combined.
• Fold in salmon.
• Spoon into muffin holes until three quarters filled.
• Bake for 18 - 20 minutes or until a skewer inserted into the centre comes out clean.
• These are good sliced in half and spread with cream cheese or just butter if preferred.

SMOKED SALMON MINI-CHEESECAKES

Steps:

• Combine filling ingredients well in a mixer on medium speed. Roll out each pie-crust as thin as possible. With a 2 1/2" round biscuit or cookie cutter, cut circles of dough and press into sprayed muffin tin, making sure that dough comes up to the edge.
• Spoon salmon mixture into each crust, to the level of edge. Bake at 300 until puffed and just beginning to crack, but not browned. Cool, remove carefully from tin with knife. Repeat process until dough and filling is used up.
• When cooled, these can be frozen on a cookie sheet, then put in a freezer bag. When ready to serve, thaw and reheat in warm oven.
• Garnish with a few capers or a thins slice of baby English cucumber (pressed lightly into center at right angle) atop each.