Mini salmon frittatas with dill béarnaise recipe
Make a batch of these tasty frittata bites filled with gorgeous smoked salmon and flavoursome cherry tomatoes, served with a dollop of buttery béarnaise sauce. This is a great dish to have as a starter or to share amongst your party guests.
See method- Serves 12
- 20 mins to prepare and 30 mins to cook
- 235 calories / serving
Ingredients
For the Béarnaise
- 150g (5oz) butter
- 50ml (1 3/4fl oz) cider vinegar
- 1 shallot, finely chopped
- 2 tbsp dill, freshly chopped
- 2 large egg yolks
- 1 tsp lemon juice
For the frittatas
- 1 tbsp olive oil
- 1 clove garlic, finely chopped
- 220g pack Tesco Finest piccolo cherry tomatoes, halved
- 5 spring onions, chopped
- 150g frozen peas
- 175g Tesco Finest smoked salmon, cut into bite-sized pieces
- 6 large eggs
- 125ml (4fl oz) single cream
Each serving contains
- Energy
- 965kJ 235.0kcal
- Fat
- 20g
- Saturates
- 10g
- Salt
- 1.1g
- Sugars
- 2g
of the Reference intake
Carbohydrate 2.5gProtein 10.6gFibre 1.2g
Method
- First make a start on the sauce. Melt butter over a low heat. When foaming, take off heat; leave until the milk solids sink to the bottom. Sieve to retain the pure butter fat.
- Pour the vinegar into a small pan and add the shallot and 1 tbsp dill. Boil for 3 mins. Leave to cool.
- Preheat the oven to gas 6, 200°C, fan 180°C. Cut nonstick baking paper into 12 squares, each measuring 15cm x 15cm (6in x 6in). To make the frittatas, heat the oil in a large frying pan over a medium heat. Fry the garlic for 1 min, then add the tomatoes, spring onions and peas. Cook for 3 mins. Remove from the heat and stir in the salmon.
- Whisk eggs and cream in a large bowl. Season. Fold in three quarters of the salmon mixture. Put squares of baking paper over holes of 12-hole muffin tin. Spoon frittata mixture into each and top with some remaining salmon mixture. Bake for 20 mins.
- Meanwhile, finish the sauce. Put the vinegar mixture into a heatproof glass bowl over a pan of simmering water. Add the yolks and lemon juice and whisk for about 6-8 mins, until thick enough to cover the back of a spoon.
- Remove from heat. Add the clarified butter in a steady stream, whisking all the time. Fold in remaining dill and season. Serve with hot mini frittatas.
- Tip: Clarifying the butter intensifies the flavour and increases the smoke point. You can clarify butter in large batches for future use because it keeps well in the fridge.
- See more Salmon recipes
