This is the recipe that got me started on savory cupcakes. It was inspired by the name “fish cake” which always made me laugh when I thought of a cake made with fish. My original salmon cupcakes were bite-size and I served them as appetizers, but they quickly grew up into an adult-size entrée. Though the final look is similar to my Lamb Cupcakes, this version takes less than a quarter of the time and the effort.
- 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.
- to finish and serve
- Preheat oven to 400°F.
- 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.
- 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.
- 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.
- Use a piping bag with a star tip, or a table knife to ice the cupcakes.
This is really pretty clever. Nice work ladies!
This looks amazing. Do you have a recipe for your lamb cupcakes?
Mary's Pastry Lab says
i so can’t wait to try these. yours looks absolutely perfect! i needed to read many times to know that the ‘icing’ is actually the potatoes 🙂 very creative!