You can have this mixture made up a day ahead. Keep refrigerated and divide between the ramekins just before baking.
Serves: 6
INGREDIENTS
600 grams waxy potatoes, scrubbed – I used Jersey Benne
300 grams hot-smoked salmon
2 tablespoons olive oil
small knob of butter
3 spring onions, thinly sliced
1 teaspoon finely chopped rosemary or thyme
2 cloves garlic, crushed
1 bag baby spinach, roughly chopped
3 eggs
1⁄2 cup cream
1⁄2 cup sour cream
1 tablespoon Dijon mustard
2 tablespoons chopped chives
2 tablespoons capers, well drained
sea salt and freshly ground pepper
6 x 1 cup capacity baking dishes
METHOD
Preheat the oven to 180°C.
Cook the potatoes in boiling salted water until tender. Drain well and cool. Peel and cut into large bite-sized pieces.
Remove the skin from the salmon and break into bite-sized pieces. Set aside.
Heat the olive oil and butter in a sauté pan and cook the spring onions, garlic and rosemary with a pinch of salt for 2 minutes. Add the spinach and turn to wilt. Cool. Whisk the eggs, cream, sour cream and mustard in a bowl and season well.
Fold in the chives, capers, salmon and potatoes, taking care not to mash the salmon. The mixture can be prepared one day ahead. Cover and refrigerate.
Place the ramekins on a baking tray and divide the mixture between them. Bake until puffed and golden and the eggs are set, about 25-30 minutes. Makes 6
Menu: Serve this with Strawberry, Mascarpone and Pistachio Bruschetta and a Baked Ham with Glazed Apricots and Bay Leaves.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.