Salmon Egg Tarts ( makes 12)

After a recent trip to Italy I am going to have to do a few no carb days- at least some of the time! These pastryless tarts baked in muffin moulds from Jill Dupleix’s ” Very Simple Food” are an easy win win. Serve two with a salad for lunch or you could take on a picnic.

Salmon Egg Tarts ( makes 12)
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Salmon Egg Tarts ( makes 12)
Print Recipe
  1. Heat the oven to 160 C, Gas 3. Lightly oil or butter a 12 hole muffin tray.
  2. Finely chop the raw or cooked salmon and place in a bowl. Add the cream, curry powder, salt, pepper and dill or chives. Mix lightly with a fork.
  3. Divide the salmon mixture between the moulds, then break an egg into each mould. Using a fork, jiggle the egg white so that it mixes with some of the salmon, leaving the yolk whole.
  4. Bake for 20- 25 minutes until set. Leave to cool for 5 minutes then run a knife around each mould to loosen and remove the tarts to a wire tray,
  5. Scatter with dill or chives and eat warm or at room temperature.
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