Perhaps better even than last week’s egg cups, this week I made Salmon Egg Tarts for this week’s take-along lunches.
This recipe is easy, fast and oh so good!
Salmon Egg Tarts
- 1tsp butter, olive oil or coconut oil
- 1lb salmon fillet, raw and finely chopped
- 2tbsp cream
- 1tsp curry powder
- 1/2tsp sea salt
- black pepper, freshly ground
- 2 tbsp dill
- 12 truly yummy, vibrantly coloured free range local eggs (know your chckens!)
Add cream, curry powder, salt, pepper and dill to the chopped salmon in a bowl. Mix lightly.
Divide the salmon mixture among the muffin cups. Break an egg into each one. With a fork, jiggle the egg white so it settles into some of the salmon.
Bake for 20 – 25 minutes. Until set. Cool 5 minutes. Run knife around edge and remove tarts to a cooling rack.