INGREDIENTS   

• 1 1/2 cups all purpose flour
• 1 1/4 cups rye flour
• 1/4 cup cornmeal
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs (beaten)
• 1 cup half and half milk
• 2/3 cup smoked salmon
• 1/2 cup chopped green onions
• 1/4 cup olive oil
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill
• 1 teaspoon lemon zest

Topping:

• 1/3 cup cream cheese
• 1 tablespoon fresh dill
• 1/2 teaspoon lemon zest

• Set your oven to 375 degrees f and then lightly oil ten small bread pans.
• Mix together the baking powder and soda, cornmeal, flour and salt in a mixing container. Beat them well.
• In another bowl, mix together the fresh dill, lemon juice and zest, oil, honey, green onions, beaten eggs and then milk together and then pour them over the dry mixture. Toss in the salmon and then mix well without over mixing.
• Mix together the dill, lemon zest and cream cheese in a separate bowl and then mix it thoroughly.
• Fill your pans with batter up to ¾ full and then top it with cream cheese stuffing. Put the pans inside the oven and let it cook for twenty to twenty two minutes. Place it into the wire racks to cool down. Wait five minutes before you take them off the pans.