200g smoked salmon
100g full fat plain yogurt
Sprig of dill
200ml olive oil
300g plain flour
4 teaspoons baking powder
Finely chop 100g of the smoked salmon. Squeeze the lemon and drizzle the juice over the salmon.
Set aside. Wash and finely chop the dill.
Mix the flour, baking powder and a little salt together in one bowl. Break the eggs into another bowl and beat lightly, add the olive oil and yoghurt (to the egg mixture ) and beat together until light and creamy.
Fold together the wet and dry ingredients until just combined. Gently fold in the finely chopped smoked salmon and chopped dill.
Line two mini muffin trays with muffin cases. Divide the mixture evenly between the cases and bake at 180 degrees for 25 minutes or until risen and golden.
Serve warm from the oven with some cream cheese and the remaining pieces of thinly sliced smoked salmon.