Mini salmon frittatas with dill béarnaise recipe

Method

1. 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.
2. Pour the vinegar into a small pan and add the shallot and 1 tbsp dill. Boil for 3 mins. Leave to cool.
3. 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.
4. 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.
5. 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.
6. 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