Ingredients

• 200g Smoked Salmon
• 3 eggs
• 150g low fat cream cheese/ quark
• Zest of 1 lemon
• Chopped chives
• Chopped dill
• Black Pepper

Method/Instructions

1.  Line the compartments of a muffin tin with baking paper liners then line with the smoked salmon slices.
2. Mix the filling by beating together the remaining ingredients and spoon into the smoked salmon cases.
3. Bake @180°C for 20-25 minutes until the filling is firm and golden.
4. Leave to cool for 5 minutes before removing the paper cases.
5. Garnish with salad leaves and halved cherry tomatoes and serve immediately.