- Preheat the oven to 180ºC and grease 10 hollows of a muffin tin. Dust the hollows with flour and shake out the excess. Gently fry the onion and garlic in the butter over low heat, until cooked but not brown. Add the Simonsberg Lemon and Black Pepper Cream Cheese, cream and eggs and beat until smooth. Add the parsley, pepper and cake flour and mix well.
- Spoon into the muffin hollows, filling each ¾ full. Bake for 20-25 minutes, until golden brown and firm. Leave to cool in the tin for a few minutes, loosen the sides and turn out. Serve warm or at room temperature, topped with a dollop of cream cheese and a ribbon of smoked salmon. Garnish with baby salad leaves or herbs.