Ingredients
- 600g waxy potatoes - jersey benne
- 300g hot smoked salmon
- 2 tbs olive oil
- small knob of butter
- 3 spring onions
- 1 tsp finely chopped rosemary or thyme
- 2 cloves garlic
- 1 bag baby spinach, roughly chopped
- 3 eggs
- 1/2 cup cream
- 1/2 sour cream
- 1 tbs Dijon mustard
- 2 tbs chopped chives
- 2 tbs capers
- salt and pepper
- 6 x 1cup capacity baking dishes
Method
- Oven at 180C
- Cook potatoes, and cut into large bite sized peices
- Break salmon into bit sized peices
- Heat oil and butter in frying pan and cook spring onions, garlic, rosemary and salt for 2 minutes
- Add spinach and turn to wilt - cool
- Whist eggs, cream, sour cream and mustard in a bowl and season well
- Fold in the chives, capers, salmon, spinach and potatoes - dont mash the salmon
- (the mixture can be doen 1 day in advance - cover and refrigerate here)
- Place in remekins and put on baking tray
- bake for about 25-30mins until puffed and golden
