Method
- 1 Heat the oven to 180°C/160°C fan/gas mark 4. Line a 20cm round baking tray with baking parchment.
- 2 In a bowl, whisk the eggs. Season with sea salt and cracked black pepper. Gently stir in the mascarpone. Pour into a lined dish or baking tin. Bake for 30 minutes or until just set.
- 3 Once slightly cooled, remove from the tin. Slice into wedges. Gently layer the salmon on top and scatter over a few micro herbs.
- Average per serving
- Calories 270.0kCal
- Fat20.0g
- Saturated8.5g
- Salt1.2g
- Carbohydrates3.0
- Sugar0.5g
- Protein83.0g
- Fibre0.0g