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Mini frittatas with smoked salmon & creme fraiche
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elegant bite-sized egg canapes topped with smoked salmon and creamy crème fraiche.
Ingredients:
  • 25g butter
  • 1 zucchini, ends trimmed, finely chopped
  • 1 x 200ml ctn Dairy creme fraiche
  • 1 x 100g pkt smoked salmon, finely chopped
  • 125ml (1/2 cup) Dairy creme fraiche, extra, to serve
  • 1 x 50g pkt smoked salmon, extra, to serve
  • Salmon roe, to serve
Instructions:
  • Preheat the oven to 180°C and lightly brush twenty-four 30ml (1 1/2 tablespoons) non-stick mini muffin pans with melted butter.
  • In a medium frying pan over medium heat, melt the butter until it foams. Toss in the zucchini and cook, stirring occasionally, for 5 minutes or until tender. Remove from heat and allow it to cool.
  • Whisk eggs in a bowl using a fork. Mix in zucchini, creme fraiche, salmon, and chives. Season with salt and pepper.
  • Divide the mixture evenly among the pans. Bake for 15-18 minutes or until golden and puffed. Allow to cool on a wire rack for 5 minutes before serving.
  • Place the frittatas on a serving platter, then add a dollop of extra creme fraiche, and top with more smoked salmon and salmon roe. Serve promptly.

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