Egg, dill and salmon bites

  • Serves: 20
  • Prep: 15 mins
  • Cook: 15 mins


  • 8 medium British Lion eggs
  • 1 (300ml) tub soured cream
  • 3 tbsp chopped fresh dill
  • 3 tbsp chopped fresh chives
  • Salt and pepper
  • 75g smoked salmon, cut into small pieces
  • Dill sprigs and chives to decorate


  1. Preheat the oven to 210°C Fan/ Gas Mark 8. Line a 33x23cm rectangular tin with baking parchment. 
  2. Crack the British Lion eggs into a large jug, add 4 tbsp of soured cream, the herbs and a little salt and pepper. Whisk together.
  3. Pour the mixture into the lined tin and bake for 15-20 minutes or until the eggs are set. Remove from the oven and leave to cool.
  4. Tip the cooked egg onto a board, peel away the paper and turn over. Use a sharp knife to trim the edges, then cut the cooked egg into 20 squares. Place on a platter and top each with a teaspoon of soured cream and a piece of salmon. Sprinkle with pepper and more dill to decorate. Chill until ready to serve as a canapé.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
63 0.6g 4.0g 5.0g 2.5g 0.3g

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2.6 / 5 rating (16 votes)