60 ml / 4 tblsp olive oil
30 g / 1/4 onion, chopped
Salt and pepper to taste
120 g / 4 oz. Burren Smokehouse Hot Smoked Salmon, spiced
8 black olives, chopped
30 ml / 2 tblsp milk
30 ml / 2 tblsp heavy cream
220 g / 8 oz cream cheese, cubed
- Preheat the oven to 175°C or 350°F.
- Heat olive oil in an 8 inch oven-safe skillet / frying pan over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors.
- In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
- Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.