Preheat oven to 375 degrees F. Spray a 6 capacity muffin tin
with cooking spray.
Combine cornmeal, flour and sugar in a bowl. Mix the egg and buttermilk in another bowl and add to the flour mixture, whisking well. Stir in the chopped salmon.
Spoon cornmeal mixture into greased muffin pans
Bake in the preheated oven for about 12 minutes or until muffins
are lightly brown.
For the frosting
the cream cheese
with lemon juice
, chopped chives
, and capers in a medium bowl and set aside
Remove the muffins from the oven and cool completely. When cooled, top the cupcake with the frosting and garnish
with strips of smoked salmon.