Best Smoked Salmon And Dill Muffins Recipes

SMOKED SALMON MINI MUFFINS

Smoked Salmon Mini Muffins image

Make and share this Smoked Salmon Mini Muffins recipe from Food.com.

Provided by AlaskaStephanie

Categories Quick Breads

Time 35m

Yield 24 mini muffins, 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup flour (whole wheat for me)
1/2 cup polenta (or cornmeal)
1 teaspoon baking powder
1/4-1/2 teaspoon salt (depending on the saltiness of your salmon)
1/4 teaspoon sugar
2 teaspoons dill weed (optional, but I like it)
2 tablespoons capers, drained and chopped
2 tablespoons parsley, chopped
1 cup milk
2 tablespoons olive oil
1 egg, beaten
1/2 cup smoked salmon, finely chopped

Steps:

Preheat oven to 350 degrees.
Mix flour, polenta, salt, sugar, and baking powder. Add dillweed if using.
Mix capers, parsley, skimmed milk, olive oil, and egg.
Gently combine mixtures. Don't overmix.
Fold in smoked salmon. GENTLY.
Spoon mixture into the mini muffin pans, and bake for 20 minutes or until golden brown and well risen. Allow to cool.
Serve with sour cream.
You can make cute appetizers by dolloping a little sour cream on top of each muffin and garnishing with bits of additional smoked salmon and/or fresh parsley sprigs.

Nutrition Facts : Calories 206.2, Fat 7.9, SaturatedFat 2, Cholesterol 43.5, Sodium 367.6, Carbohydrate 26.2, Fiber 1.4, Sugar 0.4, Protein 7.5

SMOKED SALMON DILL EGGS BENEDICT

Smoked Salmon Dill Eggs Benedict image

Despite the absence of the traditional hollandaise sauce, this smoked salmon eggs benedict is really, really good.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes

Time 20m

Yield 2

Number Of Ingredients 13

Ingredients

¼ cup butter, softened
2 tablespoons fresh dill
1 teaspoon lemon zest
1 pinch cayenne pepper
salt and ground black pepper to taste
1 teaspoon white vinegar
1 pinch salt
4 eggs
2 English muffins, split and toasted
4 ounces sliced smoked salmon
1 pinch cayenne pepper
salt and ground black pepper to taste
4 small fresh dill sprigs

Steps:

Stir butter, dill, lemon zest, cayenne pepper, salt, and black pepper in a bowl until combined. Set aside.
Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce heat to medium-low, pour in vinegar and a pinch of salt. Crack an egg into a bowl then gently slip the egg into the water. Repeat with remaining eggs. Poach eggs until whites are firm and yolks have thickened but are not hard, 4 to 6 minutes. Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, then transfer to a warm plate.
Generously spread each English muffin half with dill butter. Top with a layer of smoked salmon, then 1 poached egg. Season with cayenne pepper, salt, and black pepper to taste. Garnish with a dill sprig and serve.

Nutrition Facts : Calories 527.6 calories, Carbohydrate 27 g, Cholesterol 399.6 mg, Fat 35.3 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 18 g, Sodium 1297.7 mg, Sugar 0.7 g