Mini muffins with gravadliax

Name: Mini muffins with gravadliax
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 30 - 40
Ingredients: melted white vegetable fat for greasing; 150 g (5oz) rolled oats; 600 mL single cream; 1 lg red chilli; 4 spring onion; 200 g (7oz) plain flour; 5 mL bicarbonate of soda; 5 mL salt; grated rind and juice of 1/2 lemon; 240 g 240g (11/2oz) butter, melted; 2 egg; 15 mL chopped fresh coriander; 125 g (4oz) salmon gravadlax; 60 mL gravadiax sauce; 30 mL mayonnaise; fresh dill sprigs to garnish

These easy low-calorie salmon filled muffins are your go-to buffet recipe

By The GH Kitchen TeamPublished: 27 January 1995

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Preparation Notes: plus soaking

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Yields:

30 - 40

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Ingredients

For the mini muffin

melted white vegetable fat for greasing
150 g (5oz) rolled oats
600 ml single cream
1 lg red chilli
4 spring onion
200 g (7oz) plain flour
5 ml bicarbonate of soda
5 ml salt
grated rind and juice of 1/2 lemon
240 g 240g (11/2oz) butter, melted
2 egg
15 ml chopped fresh coriander

For the filling

125 g (4oz) salmon gravadlax
60 ml gravadiax sauce
30 ml mayonnaise
fresh dill sprigs to garnish

Directions

1. Step 1
  Lightly brush a nonstick minimum tin (see Cook’s Tip, above left) with melted white vegetable fat. Soak the oats in the cream for 30min. Finely chop the chilli (discarding the seeds) and the spring onions.
2. Step 2
  Sieve the flour, bicarbonate of soda and salt on to the oats.
3. Step 3
  Fold the grated lemon rind, 10ml (2tsp) lemon juice and the remaining ingredients into the oat mixture. Do not over stir as this will make the muffins tough.
4. Step 4
  Allow a heaped tablespoon (15ml) batter per muffin. Cook in batches at 200°C (400°F) mark 6 for 20min. Turn out and leave to cool on a wire rack.
5. Step 5
  Cut the salmon into short, thin strips. Mix together the sauce and mayonnaise.
6. Step 6
  Slice the top off each muffin and hollow out the inside a little with a spoon. Fill with 5ml (1 level tsp) sauce mixture and the salmon. Garnish with dill and replace the muffin lid.
  
  To prepare ahead: Complete to end of step 4; store in an airtight container for up to 2 days.
  
  To serve: On the day, fill up to 3hr ahead. Cover and leave in a cool place.
  
  To freeze: Pack and freeze at the end of step 4.
  
  To use: Thaw for 1hr. Reheat at 180°C (350°F) mark 4 for 5-10min.
  
  Try more triple-tested recipes:
  
  Mini bacon and cheese muffins recipe
  
  Smoked salmon croustades recipe
  
  Easy party food recipes

Per Serving:

Calories: 120

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time