Mini frittatas with smoked salmon & creme fraiche

Smoked salmon and a dollop of crème fraiche finish off these bite-size egg canapes.

Recipe «Mini frittatas with smoked salmon & creme fraiche» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: Melted butter, to grease, 25g butter, 1 zucchini, ends trimmed, finely chopped, 6 eggs, 1 x 200ml ctn King Island Dairy creme fraiche , 1 x 100g pkt smoked salmon, finely chopped, 2 tbsp finely chopped fresh chives, Salt & freshly ground black pepper , 125ml King Island Dairy creme fraiche, extra, to serve, 1 x 50g pkt smoked salmon, extra, to serve, Salmon roe, to serve.

Ingredients:

• Melted butter, to grease 
• 25g butter 
• 1 zucchini, ends trimmed, finely chopped 
• 6 eggs 
• 1 x 200ml ctn King Island Dairy creme fraiche 
• 1 x 100g pkt smoked salmon, finely chopped 
• 2 tbsp finely chopped fresh chives 
• Salt & freshly ground black pepper 
• 125ml King Island Dairy creme fraiche, extra, to serve 
• 1 x 50g pkt smoked salmon, extra, to serve 
• Salmon roe, to serve 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.