Lightly brush a nonstick minimum tin (see Cook’s Tip, above left) with melted white vegetable fat. Soak the oats in the cream for 30min. Finely chop the chilli (discarding the seeds) and the spring onions.
Step 2
Sieve the flour, bicarbonate of soda and salt on to the oats.
Step 3
Fold the grated lemon rind, 10ml (2tsp) lemon juice and the remaining ingredients into the oat mixture. Do not over stir as this will make the muffins tough.
Step 4
Allow a heaped tablespoon (15ml) batter per muffin. Cook in batches at 200°C (400°F) mark 6 for 20min. Turn out and leave to cool on a wire rack.
Step 5
Cut the salmon into short, thin strips. Mix together the sauce and mayonnaise.
Step 6
Slice the top off each muffin and hollow out the inside a little with a spoon. Fill with 5ml (1 level tsp) sauce mixture and the salmon. Garnish with dill and replace the muffin lid.
To prepare ahead: Complete to end of step 4; store in an airtight container for up to 2 days.
To serve: On the day, fill up to 3hr ahead. Cover and leave in a cool place.
To freeze: Pack and freeze at the end of step 4.
To use: Thaw for 1hr. Reheat at 180°C (350°F) mark 4 for 5-10min.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
