recipe image

  • 20m
    prep

  • 35m
    cook

  • makes 12

Easy smoked cod muffin cakes

For easy entertaining try these sensational smoked cod muffins served with lemon and dill crème fraiche and cucumber salad.

Amira Georgy

  • 19
    Ingredients

  • 6
    Method Steps

19 Ingredients

  • 1 cup panko breadcrumbs

  • 500g smoked cod

  • 1 green onion, chopped

  • 1 cup milk

  • 1/3 cup water

  • 500g crème gold potatoes, cut into 2cm pieces

  • 2 tsp finely grated lemon rind, plus wedges to serve

  • 1 tbsp horseradish cream

  • 1/4 cup chopped fresh flat-leaf parsley

  • 1 egg, lightly beaten

  • Olive oil spray

  • 1/2 cup crème friache (see notes) or sour cream

  • 2 tbsp finely chopped fresh dill, plus extra to serve

  • 1 tbsp lemon juice

  • 250g cherry tomatoes, halved

  • 3 Lebanese cucumbers, cut into ribbons

  • 2 tsp white wine vinegar

  • 2 tsp extra virgin olive oil

  • Select all ingredients

6 Method Steps

  • Preheat oven to 200C. Grease a 12-hole (1/3-cup-capacity) muffin pan. Sprinkle 1 teaspoon breadcrumbs in each in hole. Shake pan to coat holes.

  • Place cod, green onion, milk and the water in a medium frying pan, Bring to a simmer over medium heat. Simmer for 5 minutes. Drain. Discard onion. Stand 10 minutes or until cool enough to handle. Remove and discard skin and bones. Flake coarsely.

  • Meanwhile, place creme gold potato in a large saucepan of salted water; bring to the boil. Boil for 8 minutes or until tender. Drain. Mash coarsely with a fork. Cool 10 minutes.

  • Place cod, potato, lemon rind, horseradish cream, parsley, sweet potato and egg in a bowl. Stir to combine. Season. Divide mixture among prepared holes, pressing down to compact. Sprinkle with remaining breadcrumbs. Spray with oil. Bake for 25 minutes or until lightly golden. Cool in pan 5 minutes.

  • Combine crème fraiche, dill and lemon juice in a small bowl. Season. Combine tomato, cucumber, vinegar and oil in a small bowl. Season.

  • Serve cakes with lemon crème fraiche, cucumber salad, extra dill and lemon wedges.

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Recipe Notes

You can substitute 1/2 cup crème friache with 1/2 cup sour cream if preferred.

Image by Julie Crespel

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