Salmon Cupcakes

Salmon Cupcakes courtesy Robert Irvine Yield: 6

Cooking spray

1 cup cornmeal

1/2 cup self-rising flour, sifted

3 tablespoons granulated sugar

1 egg

1/2 cup buttermilk

6 ounces finely chopped smoked salmon

Frosting: 1 1/2 cups cream cheese, room temperature

1/2 cup chopped fresh chives

1/2 cup capers

1/4 cup julienne smoked salmon

Preheat oven to 375 degrees F. Spray a 6 capacity muffin tin with cooking spray.Combine cornmeal, flour and sugar in a bowl. Mix the egg and buttermilk in another bowl and add to the flour mixture, whisking well. Stir in the chopped salmon. Spoon cornmeal mixture into greased muffin pans.Bake in the preheated oven for about 12 minutes or until muffins are lightly brown.For the frosting, whisk the cream cheese with lemon juice, chopped chives, and capers in a medium bowl and set asideRemove the muffins from the oven and cool completely. When cooled, top the cupcake with the frosting and garnish with strips of smoked salmon.

Salmon and Chive Muffins 12 muffins

2 cups self raising flour 2 7/8 ounces butter (melted) 1 egg (lightly beaten) 1 cup milk 1/2 cup chopped fresh chives 4 1/2 ounces smoked salmon or 1 (7 1/2 ounce) canned pink salmon or red salmon 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.