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

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!)


Preheat the oven to 325 degrees F and grease the muffin tins with butter/olive oil/coconut oil.

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.

Try to save a few for this week’s lunches.