Salmon Cupcakes — Three Many Cooks

Ingredients

• 3 medium russet potatoes, peeled and quartered
• 1 cup stemmed fresh dill, diced finely
• ¼ cup heavy cream, at room temperature
• 4 tablespoons butter, at room temperature
• Salt and pepper
• 2 eggs
• 1 pound skinless salmon, roughly cut into ½-inch cubes
• 3 green onions, finely sliced
• ¼ cup red bell pepper, finely chopped
• ¼ cup bread crumbs or panko
• 2 tablespoons sour cream
• zest of 1 lemon + 2 tablespoons freshly squeezed lemon juice
• ¼ cup finely chopped Italian parsley leaves
• 2 cloves garlic, finely chopped
• 1 jalapeño pepper, seeds discarded, minced
• Vegetable oil spray
• 8 cupcake liners
• Muffin tin
• Steam potatoes over boiling water until tender to the poke of a fork.
• Use a ricer, food mill, or a standard-issue fork to mash potatoes. In a medium glass or metal bowl, blend the potatoes with cream and butter, and season to taste with salt and pepper. Reserve.