finger food: mini frittatas in smoked salmon cups

It’s finger food season. These make a perfect mouthful and are quick and easy to make. There's a vego friendly version in the variations below.

Mini frittatas in smoked salmon cups

Makes about a dozen mini frittatas

6 slices smoked salmon

3 large eggs

1 tablespoon water

1 tablespoon finely chopped fresh green herbs

Salt and pepper to taste

Heat oven to 200c.

Oil mini muffin tins well.

Line each hole with half a slice of good quality smoked salmon (I don’t like Australian salmon as it’s farmed, I’ve found a good source of smoked wild salmon from Scandinavia at Vic Markets).

Finely slice your herbs. Dill of course is ideal with salmon but it’s ok to improvise. The first batch was a combination of chives, garlic greens and parsley.

Beat eggs with a little water and a dash of salt and pepper. Mix through the chopped herbs. Pour into the salmon lined mini muffin tin holes.

Bake for 12 minutes, until cooked.

Run a knife carefully around the edge of each hole to loosen before removing. Tastes good hot or cold.

Variations

Double the quantities if using full-sized muffin tins. They make a good lunch or brunch item rather than finger food when larger.

Vegetarian: skip the salmon and add a little diced sun dried tomatoes or caramelised onions to the egg mix.

Experiment with different herbs. The green garlic tops were perfect.