We owe this recipe to Margaret M. Johnson from the US. She is the author of eleven cookbooks as well as a food and travel writer who contributes to publications like Intermezzo Magazine, Irish Echo Newspaper and Teatime. She also blogs on her website www.irishcook.com. We have one of her cookbooks - "Christmas Flavors of Ireland" - available in our visitor centre. You can see more recipes and her books on her website.
2 tbsp. olive oil
1 shallot, finely chopped
3 large eggs
1 cup/250 ml milk
12 oz./350 g Burren Smoked Irish Organic Salmon, cut into small pieces
1/2 cup/115 g frozen green peas
1 tsp. dried parsley
1 1/2 tsp. lemon-pepper seasoning
1/2 tsp. salt
1 tsp. dried chives
1/2 tsp. Dijon mustard
1/4 cup/30 g seasoned bread crumbs
1 cup/115 g shredded Swiss cheese
Preheat the oven to 180°C / 350°F. Grease a 12-well mini muffin pan with any vegetable oil.
In a small skillet over medium heat, heat the oil. Add the shallots and cook for 1-2 minutes, or until soft but not browned.
In a large bowl, beat the eggs and milk with an electric mixer on medium. Stir in the shallots, salmon, peas, parsley, lemon-pepper, salt, chives, mustard, breadcrumbs, and cheese. Spoon into the pan and bake for 25-30 minutes, or until the mixture is set and lightly browned. Cool for 5 minutes before transferring to a serving plate. (Bake 35-40 minutes if using square pan; cut into squares or triangles and serve with toothpicks).
Instead of frozen green peas you could use leeks, asparagus tips or mushrooms. This recipe suggests you bake in mini muffin cups, but you can also bake it in an 20 cm / 8 inch square baking pan and cut it into squares or triangles.