SAVOURY & CANAPES

Salmon & Dill Muffins with Horseradish Chantilly

This is the perfect treat for greeting your guests on Christmas or to enhance any festive aperitif! This delicious Salmon Muffin Canapé is even more decadent topped with a savoury chantilly, embellished with caviar beads for even more festive decadence!

Prep Time10 min
Cook Time16 min
Total Time26 min
Serving Size24 mini

Cuisine
- French

For the muffins

250 g self-raising flour
80 g butter, melted + a little for greasing the tin
1 egg, lightly beaten
125 ml milk
125g smoked salmon
4 sprigs Dill

For The Chantilly

150 ml Double cream
1 teaspoon Horseradish
Salt & Pepper

For Decoration

Salmon "Caviar" Roe
Few Dill leaves

Method

Preheat your oven to 200°C/390°F.

Mix cream and horseradish using a hand or electric whisk – taste as you might want add a little more horseradish and beat until soft peaks begin to form. Season to taste. Cover and refrigerate until serving.

Grease 1 mini 24 cups muffin tin.

Sift flour and make a well in the centre. In the well combine butter, egg, milk. Using a large metal spoon stir gently until almost combined. Fold in salmon and chopped dill. Spoon mixture into muffin holes until three-quarters full.

Bake for 12 to 16 minutes or until a skewer inserted into the centre comes out clean. Serve with a little chantilly on the top and few salmon caviar beads or dill leaf to make it even more festive…

Enjoy… Bon appetit! ♥♥♥

"It is now Christmas, and not a cup of drink must pass without a carol; the beasts, fowl, and fish come to a general execution, and the corn is ground to dust for the bake house and the pastry: cards and dice purge many a purse.....now, good cheer, and welcome, and God be with you."

―Nicholas Breton, English poet (1555-1626)