After reading this headline you’re probably thinking about that famous garlic bread sketch by Peter Kay.
It is true that cupcakes aren’t the first thing that most people would think about after hearing the words ‘smoked salmon’, and vice versa. In fact, most people would think buttercream, chocolate and basically anything sweet!
However, with National Cupcake Week on the horizon (18 – 24 September), we thought that providing a selection of smoked salmon recipes with a twist would be a nice way to celebrate the national event.
Here are three recipes that we think are worthy of this unusual union – and that taste particularly delicious.
Smoked salmon and dill cupcake
Serves 24
Ingredients
For the cakes…
200g pack of Coln Valley’s Traditional Smoked Salmon
500g self-raising flour
1 x teaspoon of Paprika
12 x tablespoons sunflower oil
300ml natural yoghurt
250ml milk
2 x eggs
1 x tablespoon of dried dill
For the topping…
100g pack of Coln Valley’s Traditional Smoked Salmon
300g of cream cheese
Lemon zest on 1 x lemon
Dill sprigs
Method
Heat an oven to 180°C and line two cupcake trays with 24 cupcake cases.
Mix the paprika and flour in a large mixing bowl before beating together the eggs, milk, yoghurt and oil in a separate bowl. When mixed nicely, beat thoroughly into the flour and paprika mixture.
Divide the mixture between the cases and bake until firm and golden. Take out to cool.
Finish the cakes by blending the cream cheese, remaining smoked salmon and lemon zest. Dress the cake – either using a piping bag or a spoon depending on your presentation style – with the mixture and finish with a tiny sprig on each cake.
Gravadlax cupcakes
Serves 24
We love this recipe, and as Coln Valley has become well known for its interesting gravadlax flavours you can take your pick as to which you prefer to use.
Ingredients
200g Coln Valley Gravadlax (choose from our selection) – cut into 3cm pieces
80g self-raising flour
80g almond flour
1 x teaspoon of baking powder
1 x large pinch of sea salt
80ml olive oil
80ml almond milk
250g crème fraîche
3 tablespoons of freshly chopped dill
4 x teaspoons of horseradish cream
Extra dill for garnish
Method
Heat the oven to 175°C and line two cupcake trays with 24 cupcake cases.
Mix the flour (both types), baking powder and salt in a mixing bowl.
Take another bowl and add and mix the oil, eggs and milk. Once thoroughly mixed, add the flour mixture and mix well.
Share the mixture among the 24 cupcake cases and bake until firm and golden. Take out when ready and cool.
Mix the crème fraîche and horseradish cream and either using a piping bag or a spoon depending on your presentation style to decorate the cake. Use the remaining garnish to decorate.
Coln Valley is giving away a 454g pack of its Traditional Smoked Salmon to the person who has an unusual smoked salmon cupcake recipe to share on our Facebook page. Recipes need to be with us by the end of National Cupcake Week to qualify.
