Wed, 28 November 2018
INGREDIENTS:
· 150g Smoked Salmon
· Chives, finely chopped
· 200g Crème Fraîche
· 5 large Eggs
· Cracked Black Pepper
METHOD:
· Cut the smoked salmon into thin strips
· Divide into the mini cupcake tin
· Sprinkle with chives and cracked black pepper
· Mix the crème fraîche and eggs until well combined
· Pour over the smoked salmon
· Bake for 8-9 mins @ 180˚c, or until just set
· Eat warm or cold