1 ⅓ cups self-raising flour
½ tsp sea salt flakes
2 eggs, lightly beaten
80 ml olive oil
1 cup milk
50 g finely chopped smoked salmon plus extra to garnish
1 tbsp finely chopped baby capers
2 tbsp finely chopped dill, plus extra to serve
250 g block cream cheese, softened and chopped
2 x 150 g tubs spreadable smoked salmon cream cheese
Extra 2 tbsp milk (optional)
2 tbsp chives, chopped (optional)
¼ red onion finely sliced to garnish
- Preheat oven to 200°C. Line a 12 x 1/3 cup capacity muffin tin with paper cases. Sift flour into a bowl. Add salt. Whisk eggs, oil and milk in a jug. Make a well in centre of flour. Add egg mixture and stir until just combined.
- Add salmon, baby capers and dill and stir until combined. Spoon mixture into prepared paper cases. Bake for 20-25 minutes or until cooked when tested with a skewer. Transfer to a wire rack to cool to room temperature.
- Meanwhile, put cream cheese in a large bowl and beat, using an electric mixer, until smooth. Add extra milk, if using. Beat well. Add chives, if using, and stir until well combined. Add in extra milk and chives, if using.
- Spoon mixture into a piping bag fitted with a 1cm star nozzle. Pipe cream cheese mixture onto cupcake centres. Garnish according with finely slices red onion and dill.