Smoked salmon, beetroot and cream cheese muffins

Ingredients

250 g	Cream cheese
2	Eggs
½	Onions, finely chopped
1 handful	Coriander, chopped
1	Beetroot, grated
1	Lemon, zest and juice
½ tsp	Salt, and some freshly ground pepper
1 cup	Self raising flour
200 g	Hot-smoked salmon fillets, flaked (Main)
1 handful	Grated cheese, cheddar, to top the muffins

Directions

1. Preheat oven to 200C. In a large bowl beat cream cheese with eggs until smooth and creamy.
2. Mix in finely chopped onion, chopped coriander, grated beetroot, the zest and juice of 1 lemon, salt and some freshly ground black pepper.
3. Fold in self-raising flour, then add flaked hot smoked salmon.
4. Spoon mixture into a greased mini muffin pan, top with grated cheddar cheese and bake for 30 minutes, or until well risen and golden.

More of Warren’s New Zealand cheese recipes

• Venison with Whitestone Windsor Blue and mushroom sauce
• Goat's cheese and plum ripple ice cream
• Potato, mushroom and Meyer Vintage Gouda galette