smoked salmon on herb frittatas

  • 2 eggs, lightly beaten
  • 2 tablespoons pouring (single) cream 
  • 1 tablespoon finely chopped dill leaves 
  • 1 teaspoon finely grated lemon rind 
  • sea salt and cracked black pepper 
  • 60g cream cheese, softened 
  • 1 tablespoon lemon juice 
  • 2 teaspoons salted capers, rinsed, dried and chopped 
  • 4 slices smoked salmon, cut into thirds 
  • ¼ red onion, finely sliced
  1. Preheat oven to 150°C (300°F). Place the eggs, cream, dill, lemon rind, salt and pepper in a bowl and whisk to combine. Pour the egg mixture into 12 x 2-tablespoon-capacity greased non-stick mini-muffin tins. Cook for 6–8 minutes or until just set. Cool in the tins for 3 minutes before removing. 
  2. Combine the cream cheese, lemon juice and capers. Top the frittatas with the cream cheese mixture, a piece of smoked salmon and the onion and serve. Makes 12.
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