Salmon Cupcakes
Serves: 8
  • 3 medium russet potatoes, peeled and quartered
  • 1 cup stemmed fresh dill, diced finely
  • ¼ cup heavy cream, at room temperature
  • 4 tablespoons butter, at room temperature
  • Salt and pepper
  • 2 eggs
  • 1 pound skinless salmon, roughly cut into ½-inch cubes
  • 3 green onions, finely sliced
  • ¼ cup red bell pepper, finely chopped
  • ¼ cup bread crumbs or panko
  • 2 tablespoons sour cream
  • zest of 1 lemon + 2 tablespoons freshly squeezed lemon juice
  • ¼ cup finely chopped Italian parsley leaves
  • 2 cloves garlic, finely chopped
  • 1 jalapeño pepper, seeds discarded, minced
  • Vegetable oil spray
  • 8 cupcake liners
  • Muffin tin
  • Steam potatoes over boiling water until tender to the poke of a fork.
  • Use a ricer, food mill, or a standard-issue fork to mash potatoes. In a medium glass or metal bowl, blend the potatoes with cream and butter, and season to taste with salt and pepper. Reserve.
  • To a food processor, add egg, salmon, green onion, bell pepper, breadcrumbs, sour cream, lemon zest and juice, parsley, garlic, jalapeño, ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Pulse 4 or 5 times, or until coarsely chopped and well blended. If you don't have a food processor, chop ingredients finer than indicated and blend in a bowl. Reserve. At this point salmon can be refrigerated for up to a day.
  1. to finish and serve
  2. Preheat oven to 400°F.
  3. Line a muffin tin with 8 paper liners. Generously spray interior of liners with spray oil. Spoon salmon mixture into liners. Gently press salmon down and flatten level with the top of the tin.
  4. Just before putting salmon cupcakes in the oven, reheat potatoes by covering the bowl with aluminum foil and placing it over a pot of boiling water for 5 - 10 minutes. When potatoes are steaming hot, add dill. Blend thoroughly with a fork.
  5. Bake cupcakes for 8 minutes, or until cakes are fully set, yet still moist. Remove cakes from tin immediately so that they do not continue to cook.
  6. Use a piping bag with a star tip, or a table knife to ice the cupcakes.
Recipe by Three Many Cooks at