Smoked salmon, horseradish and rucola muffin

Recipe by Radisson Blu Resort, St Julian's Executive Chef, Ramon Muscat

Makes 12 muffins


  • Savoury muffin
  • 250g self raising flour
  • 1 tsp baking powder
  • ½ tbsp bicarbonate of soda
  • 1 pinch salt
  • 1 tsp paprika
  • 1 tsp mustard powder
  • 2 eggs
  • 75g melted butter
  • 200ml buttermilk


  • 200g smoked salmon
  • 120g rucola
  • 100ml horseradish
  • Salt and pepper


  1. Pre-heat the oven to 160°C.
  2. Mix all the dry ingredients into a bowl and set aside. 
  3. In another mixing bowl, beat the eggs and add the melted butter and the buttermilk gradually. 
  4. Fold in the dry ingredients and divide the batter into paper muffin cups in a muffin tray and set aside for a few minutes. 
  5. Bake from approx. 30 mins and then allow to cool completely (approx. 1 hour).
  6. Cut the muffins in half. 
  7. Spread horseradish on both sides. 
  8. Place the rucola in the muffin and top with smoked salmon.
  9. Cover with the top of the muffin and serve. 

This recipe first appeared on Gourmet Today, December, 2015.

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