Salmon and Tarragon Tarts

I am in deep mourning right now….. My beloved halogen oven motor has developed a very unhealthy noise from deep within its guts. This has meant me having to go behind it’s back and go online to order a new and younger halogen lid.

Anyone who knows me will understand how deeply sad I am at the loss of my halogen oven. We had developed a very deep and highly dependent relationship over the past few months. So much so that it had been my preferred cooking method for just about every meal I ate (apart from my on-off secret trysts with Mr Slow cooker).

While awaiting my halogen lid usurper, I have resorted to using my big fan oven, but with very disappointing results. Bacon just doesn’t crisp up very well in there, and my meaty pork ribs come out looking quite depressed yesterday….

In desperation, I turned to what I know does do well in my big oven – eggs!

I have posted quite a few ‘egg tart’ recipes recently courtesy of the lovely ladies over at Zero Carb UK, so knowing I had a glut of eggs as well as a few tins of red salmon squirrelled away in a cupboard, I rustled up this tasty treat for breakfast today: Salmon and Tarragon Tarts.

This recipe does involve you getting up-close-and-personal with a tub of cream cheese, so anyone who struggles with dairy may find this not to their liking. However, for those who are OK with cheese (cow crack), these tarts make a nice change from chewing on meat and are nice eaten hot or cold. They are good for picnics and packed lunches too. You could also rustle these up to take along to a party with you for non-ZC friends to share.

Ingredients for 12 individual tarts:

6 large eggs
1 x 200g tub full-fat cream cheese
2 x 113g tins of red salmon
Dried Tarragon
Salt and pepper (optional)

In a mixing bowl, beat together the eggs and cream cheese with a hand-blender until smooth and frothy.

Open and drain the tinned salmon. Remove the bones and flake the salmon. Divide between 12 muffin cups (I used a silicon muffin tray).

Sprinkle over the salmon a pinch of dried Tarragon (plus salt and pepper if using).

Using a ladle, scoop up and pour the egg mixture evenly into the muffin cups over the salmon. Gently shake or tap the muffin cups to even out the contents.

Bake in the oven at 200C, or equivalent, for about 20 minutes, or until the egg has set and the tarts feel firm to the touch.

Remove from the oven and serve hot or cold.



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