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Ingredients
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Preparation
Step 1
Steam potatoes over boiling water until tender to the poke of a fork. Use a ricer, food mill or standard issue fork to mash the potatoes. In a medium glass or metal bowl, blend the potatoes with cream and butter, and season to taste with salt and pepper. Reserve.
To a food processor, add egg, salmon, green onion, bell pepper, breadcrumbs, sour cream, lemon zest and juice, parsley, garlic, jalapeno, 1 1/2 teaspoon salt and 114 teaspoon freshly ground black pepper. Pulse four or five times, or until coarsely chopped and well blended. If you don’t have a food processor, chop ingredients finer than indicated and blend in a bowl. Reserve.
Preheat oven to 400 degrees. Line a muffin tin with eight paper liners. Generously grease interior of liners with oil spray. Spoon the salmon mixture into liners. Gently press salmon level with the top of the tin.
Just before putting the cupcakes in the oven, reheat the potatoes by covering the bowl with aluminum foil and placing it over a pot of boiling water for five to 10 minutes. When the potatoes are steaming hot, add dill. Blend thoroughly with a fork.
Advance Work The fish mixture can be prepared earlier in the day, or even the day before, to the point that the cakes are ready to be baked. Bake and ice just before serving. Mashed potatoes can be made earlier in the day then reheated over a double boiler just before serving (add dill after reheating).