I served these Smoked Salmon and Basil Mini-Frittatas at my recent Christmas Cocktail Party. They were a winner, and disappeared from the platters quicker than I could refill them!
Garnished with crème fraiche and tini basil leaves, they look as good as they taste. You can serve them either warm or cold, and as well as being fabulous finger food, these mini frittatas are wonderful served as part of an antipasto platter.
Ingredients (makes 24):
150g smoked salmon, chopped into small pieces
2/3 cup finely chopped fresh basil
1/3 cup milk
Sea salt and freshly ground black pepper
75g finely grated parmesan cheese
Garnish: crème fraiche and small basil leaves
24 hole mini-muffin pan (30ml capacity each), lightly greased with melted butter
1. Preheat the oven to 170°C.
2. Divide the chopped smoked salmon evenly between the muffin holes.
3. Evenly place the chopped basil on top of the smoked salmon.
4. Place the eggs, milk and salt and pepper in a bowl and whisk together using a balloon whisk.
5. Pour the egg mixture evenly over the salmon and basil.
6. Sprinkle the grated parmesan evenly over the frittatas.
7. Bake for 12-15 minutes in the pre-heated oven or until golden and puffed.
8. Cool and store in an airtight container in the refrigerator until required.
9. The frittatas can be served at room temperature or warmed in a 150°C oven for about 10 minutes.
10. To serve, spoon a little crème fraiche on top of each frittata and top with a small basil leaf.