Mini Smoked Salmon, Gruyère, and Herb Frittatas

Mini Smoked Salmon, Gruyère, and Herb Frittatas with the delicious flavors of fresh dill, chives and ground black pepper

Mini Smoked Salmon, Gruyère, and Herb Frittatas
Yield: 24
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  1. 2 (4-ounce) packages thinly sliced smoked salmon, divided
  2. ½ cup finely shredded Gruyère cheese
  3. ¼ cup finely chopped fresh dill
  4. ¼ cup finely chopped fresh chives
  5. 7 large eggs
  6. 2 tablespoons heavy whipping cream
  7. ¼ teaspoon salt
  8. ⅛ teaspoon ground black pepper
  9. 1 (8-ounce) container crème fraîche
  10. Garnish: fresh dill sprigs
  1. Preheat oven to 350°.
  2. Spray a shallow 24-well mini muffin pan* with cooking spray. Set aside.
  3. Finely chop 4 ounces salmon. Divide salmon evenly among wells of prepared pan. Top salmon evenly with cheese and herbs. Set aside.
  4. In a large liquid-measuring cup, combine eggs, cream, salt, and pepper, whisking well. Divide egg mixture evenly among wells of pre- pared pan, filling to just below rims.
  5. Bake until eggs are set and frittatas are slightly puffed, 8 to 10 minutes. Let frittatas cool to room temperature before removing from pan.
  6. Top each frittata with a dollop of crème fraîche. Set aside.
  7. Cut remaining 4 ounces salmon into 24 evenly sized pieces. Shape each piece into a cone, and place atop crème fraîche, seam side down.
  8. Garnish each frittata with a dill sprig, if desired.
  9. Serve immediately.
  1. Make-Ahead Tip: Frittatas can be made earlier in the day, placed in a covered container, and refrigerated. Let come to room temperature before topping and serving.
  2. *We used a Chicago Metallic nonstick 24-well mini muffin pan, which is available at
TeaTime Magazine
From TeaTime, TeaTime Holidays 2015



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