Mini Smoked Salmon Frittatas with Chive Creme Fraiche

  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: about 24 mini frittatas
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Ingredients

Cooking spray

Chive Creme Fraiche:

3/4 cup creme fraiche, chilled

2 tablespoons chopped fresh chives

1 tablespoon lemon zest plus 1 tablespoon juice (from 1 lemon)

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Frittatas:

6 large eggs

1/2 cup whole milk

2 tablespoons creme fraiche, at room temperature

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh dill

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

4 ounces smoked salmon, chopped into 1/2-inch pieces

Directions

Special equipment:
a 24-cup mini-muffin tin
  1. Place two racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Spray a mini-muffin tin generously with cooking spray.
  2. For the chive creme fraiche: In a small bowl, combine the creme fraiche, chives, lemon zest and juice, salt and pepper. Refrigerate while you make the frittatas.
  3. For the frittatas: In a large bowl, whisk the eggs, milk, creme fraiche, chives, dill, salt and pepper to blend well. Stir in the smoked salmon. Fill the cups of the prepared muffin tin 3/4 full with the egg mixture. Bake until the frittatas are puffed up and just set in the center, 8 to 10 minutes. Use a rubber spatula to loosen the frittatas and slide them onto a platter. Serve immediately with a dollop of chive creme fraiche.
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