If you’re hosting a party or you’re looking for a way to use leftover Christmas smoked salmon, these mini smoked salmon and chive frittatas are the easiest 4-ingredient nibbles that everyone will love.
Whether you’re looking for a new breakfast option that makes the most of our favourite ingredient paring of eggs and smoked salmon, or you want to create a really nice smoked salmon starter for your guests when you host a party, this is the perfect recipe.
Making these mini smoked salmon and chive frittatas takes a matter of minutes and you can make a whole tray of them in under half an hour which is such a bonus when you have other jobs to take care of.
Dish these up with some dips and chutneys and let your guests go for them. The good thing about this salmon recipe iis they’re little no-fuss bites that can be eaten without making too much mess and without needing a plate even. Whether you’re making them for a Christmas party or just as a way to use up leftover smoked salmon, they’re always a treat, no matter the occasion.
- 5 slices smoked salmon
- 3tbsp finely chopped chives
- 6 large free-range eggs, beaten
- lemon wedges, to serve
- You will need
- 24-hole mini muffin tin, very well oiled
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Very finely slice the smoked salmon and divide between the muffin cases. Do the same with the chives, then season the beaten egg and divide between all the cases. Cook for 8 to 10 minutes until puffed and golden, and serve immediately. You can fill the cases in advance and leave in the fridge overnight before cooking at the last minute.