Via: Faith Mason
Preheat the oven to 180°C/gas mark 4. Cook the potatoes in a pan of boiling salted water for 15-20 minutes until just tender. Add the peas to the pan for the final minute of cooking time. Drain the vegetables, run under cold water, then slice the potatoes. Line a 12-hole muffin tin with squares of baking paper, pleated to fit each hole.
In a jug, whisk together the eggs, crème fraîche and parmesan with some seasoning. Stir in most of the chives. Divide the sliced potatoes and peas equally among the muffin holes, top with the smoked salmon and pour over the egg mixture. Scatter over the reserved chives and bake for 20-25 minutes until the mixture has risen and beginning to turn golden on top. Serve warm.