Smoked salmon and a dollop of crème fraiche finish off these bite-size egg canapes.
- Preheat oven to 180°C. Brush twenty-four 30ml (1 1/2 tablespoons) capacity non-stick mini muffin pans with melted butter to lightly grease.
- Melt the butter in a medium frying pan over medium heat until foaming. Add the zucchini and cook, stirring, for 5 minutes or until tender. Set aside to cool.
- Use a fork to whisk the eggs in a medium bowl. Stir in the zucchini, creme fraiche, salmon and chives. Season with salt and pepper.
- Spoon the mixture evenly among the prepared pans. Bake in oven for 15-18 minutes or until puffed and golden. Set aside for 5 minutes before turning onto a wire rack to cool.
- Arrange the frittatas on a serving platter. Top with a dollop of the extra creme fraiche. Top with the extra smoked salmon and salmon roe, and serve immediately.
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