Fancy smoked salmon and dill cream muffin

Dill cream

• 250 g cream cheese, room temperature and cut into pieces (4 cm)
• 4 sprigs fresh dill, leaves only, chopped finely
• 6 sprigs fresh chives, cut into pieces
• 1 tbsp baby pickled capers, drained
• ¼ tsp sea salt
• ¼ tsp ground black pepper
• 20 g lemon juice
• 20 g full cream milk

Muffin mixture

• 120 g cheddar cheese, cut into pieces (2 cm)
• 100 g zucchini, cut into pieces (4 cm)
• 125 g unsalted butter, room temperature, cut into pieces (2 cm)
• 125 g milk
• 180 g natural yoghurt
• 1 egg
• 300 g self-raising flour
• ½ tsp sea salt
• ½ tsp ground black pepper
• 1 tsp ground paprika
• 2 tsp mustard powder
• 1 tsp dried parsley
• ¼ tsp dried dill
• ½ tsp dried chilli flakes (optional)
• 200 g hot smoked salmon, flaked into pieces (1 cm)