Serves 4 as a meal or 12 as canapés
The mixture can be used to make frittata of any size but I've gone for minis here to make a canapé. The dish would be great served warm as a breakfast or brunch but you can let them cool and they're equally delicious. I have sat them on pieces of toasted potato bread that I cut out with a cookie cutter but they look cute and taste fab on their own. You could even serve a wee sauce or dip with them; perhaps some chilli jam?
5 Glenballyeamon free range eggs
Generous splash of milk
Butter for greasing
Freshly ground pepper
Fresh dill (dried is fine if that's all you can get)
1 fillet of North Coast Smokehouse hot smoked organic salmon
Grease a 24-hole mini muffin tray & pre-heat the oven to 180 degrees.
In a jug whisk the eggs, milk, pepper and paprika.
Flake the fish into small pieces and distribute across the 24 holes, topping each with a pinch of dill.
Top each hole with some of the egg mixture.
Bake in the oven for 13 minutes or until the frittata are brown and cooked through.
Allow to cool in the tray for a moment then use two teaspoons to remove the frittata.
Serve warm or cold.
Hot smoked salmon mini frittata with Glenballyeamon free range eggs.
Hot smoked salmon mini frittata with toasted potato bread.