3 free-range eggs, separated
¼ cup mascarpone
1 Tbsp chopped chives, plus extra, to serve
2 Tbsp extra virgin olive oil
20g parmesan, finely grated, plus extra, to sprinkle
40g cheddar, coarsely grated
60g hot smoked natural salmon, skin removed, flaked into small pieces
Freshly ground black pepper, to season
Baby capers, to garnish
Micro herbs, to garnish
Lemon wedges, to serve
Put egg yolks, mascarpone and chives in a large bowl and whisk to combine.
In a second large bowl, whisk egg whites using electric hand mixer until stiff peaks form. Fold through egg yolk mixture.
Heat oil in a 22cm nonstick lidded frying pan over a medium heat. Pour egg mixture into the pan and cook for 5 minutes or until little bubbles appear all over surface. Sprinkle with cheeses and salmon. Cover with lid and cook for a further 1 minute. Carefully fold in half to enclose filling then cook covered for a further 1 minute. Sprinkle with extra parmesan, season with pepper and serve immediately scattered with capers and micro herbs, and lemon on the side..