Mini Smoked Salmon Frittatas Recipe

Mini Smoked Salmon Frittatas


  • 4 eggs
  • 4 tbsp single cream
  • 2 tsp finely grated lemon rind
  • sea salt and white pepper
  • 100g cream cheese, softened (I prefer just using the whipped kind - saves a lot of work)
  • 5 tsp capers (rinsed, drained, and finely chopped)
  • 2 tbsp lemon juice
  • 10 slices smoked salmon
  • 1/2 a small-medium red onion, finely diced
  • chives to garnish

How to make Mini Smoked Salmon Frittatas

More stuff to do when entertaining a bunch of greedy people who probably would bang down my kitchen door in between courses. Always helps to have a wii on hand since people can stuff their faces (without getting their hands messy) while the wii-mote and nunchuck are being rotated around the group. (Makes about 30, less however many you screw up.)

  1. Preheat the oven to 150°C.
  2. Place the eggs, cream, and lemon rind in a bowl, and whisk to combine. Season with salt and pepper.
  3. Lightly grease or line a non-stick mini muffin tin (I used 2-tbsp capacity ones) with paper cups (see notes), and pour the egg mixture in. Bake for 6-8 minutes, or until just set through. They shouldn't be browned on the top.
  4. Cool in the tins for 5 minutes before removing, or if you need to re-use the tray, cool in the tin for 2 minutes, then transfer them to another plate to cool. BE CAREFUL THEY MIGHT WARP.
  5. Combine the cream cheese, lemon juice, and capers. Cut the salmon slices into thirds and roll them over the tip of your index finger into rosettes.
  6. Top the frittatas with the cream cheese mixture, sprinkle some onion over, then top with a piece of smoked salmon. Garnish with finely choped chives.


  • If you're attempting to work very quickly and try to save some cleanup, using mini muffin cups (like what I did here), try to use at least 2-3 layers, else they end up warping and becoming really, really ugly (I chucked out almost 10, 'cos I'm a presentation nazi).
  • If you use a wire rack to set them on after cooling in the pan, make sure the bars aren't too far apart or you'll also end up with indented bottoms. Otherwise, don't be a ninny (like me), and just use a plate.
  • Another thing to note is that if you're gonna be a presentation nazi, you might want to use a squeeze bottle or transfer the egg mixture to a (small) pouring jug. Eggy bits on the outside: not aesthetically pleasing, and a bitch to clean off.
  • I prefer using white pepper 'cos I don't like black specks in the eggs. However, you can also do variations on this and add herbs to the frittata - in which case add 2 tbsp of finely chopped herbs (e.g. dill, tarragon, chives would do nicely), and you can obviously use cracked black pepper here.
  • The cream cheese mixture, salmon rosettes, chopped onions, and chives can be prepared and set aside in the fridge in advance. (Cover the onions with clingfilm so you don't stink up the whole fridge.) Just store it all in the fridge. The frittatas can be done a couple of hours ahead of time, just store at room temperature, and pop back into the oven set at 120°C on a baking tray to warm through for 1-2 minutes. The final assembly just takes a few minutes, and can be done just before your guests arrive.
  • LeIronChef
    LeIronChef says

    A gamer and a brilliant chef? My proposal stands, Rachel mon cherie!

  • telliecoin
    telliecoin says


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