Ingredients
| 250 g | Cream cheese |
| 2 | Eggs |
| ½ | Onions, finely chopped |
| 1 handful | Coriander, chopped |
| 1 | Beetroot, grated |
| 1 | Lemon, zest and juice |
| ½ tsp | Salt, and some freshly ground pepper |
| 1 cup | Self raising flour |
| 200 g | Hot-smoked salmon fillets, flaked (Main) |
| 1 handful | Grated cheese, cheddar, to top the muffins |
Directions
- Preheat oven to 200C. In a large bowl beat cream cheese with eggs until smooth and creamy.
- Mix in finely chopped onion, chopped coriander, grated beetroot, the zest and juice of 1 lemon, salt and some freshly ground black pepper.
- Fold in self-raising flour, then add flaked hot smoked salmon.
- Spoon mixture into a greased mini muffin pan, top with grated cheddar cheese and bake for 30 minutes, or until well risen and golden.