Heat the oven to 160 C, Gas 3. Lightly oil or butter a 12 hole muffin tray.
Finely chop the raw or cooked salmon and place in a bowl. Add the cream, curry powder, salt, pepper and dill or chives. Mix lightly with a fork.
Divide the salmon mixture between the moulds, then break an egg into each mould. Using a fork, jiggle the egg white so that it mixes with some of the salmon, leaving the yolk whole.
Bake for 20- 25 minutes until set. Leave to cool for 5 minutes then run a knife around each mould to loosen and remove the tarts to a wire tray,
Scatter with dill or chives and eat warm or at room temperature.