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Preheat the oven to 200˚C, gas mark 6. Grease 8 holes of a 12-hole muffin tin with the oil and put in the oven for 5 minutes.
Meanwhile, whisk the eggs until combined and fluffy. Beat in the crème fraîche and cheese, then add the salad onions, chopped herbs and paprika; season well. Carefully divide ½ the mixture between the greased muffin holes and layer with ½ the salmon then the remaining egg mixture and salmon.
Bake for 15-18 minutes until risen and firm to touch. Leave to cool in the tin for 5 minutes, then run a knife around the edges and leave to cool for 10 minutes more. Remove the muffins from the tin and transfer to a wire rack to cool completely. Sprinkle with more dill to serve, if liked.
Typical values per serving when made using specific products in recipe
Energy | 702kJ/ 171kcals |
|---|---|
Fat | 12.9g |
Saturated Fat | 4.4g |
Carbohydrates | 0.9g |
Sugars | 0.7g |
Fibre | 0.6g |
Protein | 12.7g |
Salt | 0.48g |
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