Smoked Salmon & Dill Frittatas

For the Frittatas (make approx. 24)
· 3 eggs
· Bunch of Dill (save a little bit to garnish the end product)
· 200ml Single Cream
· Teaspoon of Lemon Zest

Whisk together in a bowl till ingredients have combined, then bake in a mini muffin tray for approx 15min per batch.

Allow to cool.

For the toping
· 1/2 a Spanish Onion cut in half and chopped into thin slices
· 1 tub of cream cheese
· Juice of 1/2 a lemon
· 2 smoked salmon slices cut into quarters (approx.)

Mix the lemon juice and cream cheese together to form a paste.

Place a portion of salmon on each frittata, then top with a teaspoon of cream cheese mixture and a couple of slices of onion.

Present beautifully on plate and then sprinkle with the remaining dill.