85g plain flour
1 free-range egg
1 tsp fine salt
¼ cup vegetable oil
1 cucumber, peeled and seeded
Sea-salt flakes and freshly ground black pepper to season
½ bunch dill, finely chopped
2 tsp apple cider vinegar
1 tsp caster sugar
150g premium smoked salmon, finely sliced
100ml cream, whipped to soft peaks
2 tsp minced horseradish
Preheat oven to 230°C fan-forced (250°C conventional).
Whisk milk, flour, egg and salt in a large bowl. Strain through a fine sieve into a jug. Set batter aside for 20 minutes.
Pour oil evenly between holes of a 12-hole, 30ml capacity, minimuffin tin. Heat in oven for 5 minutes.
Pipe batter into holes, using a piping bag fitted with a plain nozzle.
Bake for 12 minutes until golden and puffed. Transfer to a rack to cool.
Finely dice cucumber and put in a medium bowl. Season generously. Mix with dill, vinegar and sugar.
Spoon cucumber mixture and salmon onto puddings. Top with combined whipped cream and horseradish to serve.