Ingredients - Makes 12

• 12 slices white bread, crusts removed

• ½ cup smoked ?sh, torn

• 1 shallot or red onion, ?nely sliced

• 1 tbsp olive oil

• 80g camembert cheese, chopped

• ½ cup cream

• 2 eggs, beaten lightly

• 2 tsp lemon zest

• 1 tsp fresh dill or ½ tsp dried dill

• 3 tsp fresh chives, ?nely chopped

Method

1. Preheat oven to 190°C. You will need a 12-hole muf?n tin. Flatten the bread with a rolling pin and cut out a 7cm circle. Brush both sides with olive oil and push the bread into the muf?n holes and press down. Bake for 10 minutes or until slightly toasted.

2. Heat oil in a fry pan and cook the shallots or onion until soft. Leave to cool.

3. Divide the shallots or onions, smoked ?sh and camembert into the bread cases.

4. In a small bowl combine the cream, eggs, zest and dill then pour some into each bread case. Bake for 15-20 minutes or until set. Sprinkle with chives. ENJOY!

NOTE: As an alternative to bread use a short pastry. Refrigerate the pastry cases for 30 mins once in the muffin tray to stop the pastry from shrinking.