You can have this mixture made up a day ahead. Keep refrigerated and divide between the ramekins just before baking.
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
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
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.