• Serves8
  • CourseStarter
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins
  • Pluscooling

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Ingredients

  • 2 tsp olive oil
  • 8 British Blacktail Free Range Eggs
  • 3 tbsp creme fraiche
  • 2 tbsp finely grated parmigiano reggiano
  • 3 salad onions, finely sliced
  • 2 tbsp chopped chives
  • 2 tbsp chopped flat leaf parsley
  • 1 tbsp chopped mint leaves
  • 1 tbsp chopped fresh dill, plus extra to serve
  • ½ tsp paprika
  • 100g Waitrose & Partners Hot Smoked Scottish Salmon Flakes

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

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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Overall rating (2/5)

2 out of 5 stars1 rating