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Smoked salmon and oaty muffins recipe

Smoked salmon and oaty muffins recipe

2 ratings

Jamie says: "Make-ahead muffins that can be frozen, then baked and served with smoked salmon, soured cream and a root veg slaw on the day." See method

  • Serves 6
  • 5 mins to prepare and 20 mins to cook
  • 407 calories / serving
  • Freezable
  • Healthy


  • 2 free-range eggs
  • 300g soured cream
  • olive oil
  • 200g self-raising flour
  • 3 tbsp porridge oats
  • 200g carrots
  • 200g raw beetroot
  • 3 lemons
  • 360g smoked salmon, from sustainable sources
  • handful of soft herbs, such as parsley or dill (optional)

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    5g 26%
  • Sugars

    6g 7%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 36.1g Protein 22.5g Fibre 3g


155x255 JamieOliver XmasYorkshirePudding

  1. Preheat the oven to gas 4, 180°C, fan 160˚C. Line a muffin tin with 12 cases.

  2. Whisk together the eggs, 200g of the soured cream and 4 tbsp olive oil in a large mixing bowl. Add the flour, 2 tbsp oats and a small pinch of sea salt, and mix until combined. Divide the mixture between the cases (approximately 1 heaped tbsp in each), sprinkle over the remaining oats, then freeze for up to 1 month, or bake for 20-25 mins or until risen and golden. (You’ll need to add on another 10 mins if baking from frozen.) Transfer to a wire rack to cool.

  3. Meanwhile, to make the slaw, scrub, trim and coarsely grate the carrot and beetroot into a large bowl. Add ½ tbsp olive oil, grate in the zest of 1 lemon and squeeze over the juice of 2 lemons. Mix together and season.

  4. Serve the muffins slightly warm with a slice of salmon, a dollop of soured cream, the root veg slaw and a wedge of lemon. Add an extra flavour hit with a little picked dill or parsley, if you like.

Alternative toppings: You could try grated beetroot with apple, mixed with soft herbs, natural yogurt and red wine vinegar. Another great option is going for the classic combo of smoked salmon and a generous helping of cream cheese.

Freezing and defrosting guidelines

Freeze raw dough only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Jamie Oliver recipes

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