I made mine in a small multiple cheesecake pan. Each cup measures 2" deep x 3" diameter. Jumbo muffin tin would yield the same sized cakes.
Chop the salmon into small pieces. Coarsely chop the dill or chives. Using a mortar and pestle or coffee grinder, grind the peppercorns (Save out a few for sprinkling on the cakes).
Combine the eggs, milk, and oil in a large mixing bowl and beat together.
With a rubber spatula, fold in the flour, cheese, salmon, dill or chives, and peppercorns. Stir to combine.
Gently fold in the baking powder and black pepper.
Transfer to the prepared pan, filling about ¾ to top. Sprinkle with extra whole and crushed peppercorns, if desired.
Bake for 20-22 minutes, until tops are golden brown. Let cool about 5 minutes before turning out.
Serve with butter, extra smoked salmon or ricotta mixed with freshly grated horseradish.
These cakes are best served the day they are made, but can be refrigerated and served the next day. Take out of the fridge about an hour before serving to allow to come to room temperature.
This recipe makes 6 cakes if baking in a small cheesecake pan (each cup is 2" deep x 3" diameter)
Makes 6 jumbo muffins, or 12 regular size muffins, if using muffin tin.