•  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

  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. 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.