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.
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 minutes. 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 minute, then add the tomatoes, spring onions and peas. Cook for 3 minutes. 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 minutes.
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 minutes, 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.
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