Smoked Salmon Frittata

Yield: 6 servings


2 tablespoons or so of butter

12 eggs

¼ cup of milk

2- 150 gram wheels of French style cream cheese, like Boursin

½ teaspoon of salt

a small bunch of fresh dill, chopped

12 ounces of your favourite smoked salmon

sturgeon roe caviar

fresh dill sprigs for garnishing



1-450 gram package of puff pastry


Lightly spray 6 ramekins with aerosol cooking oil then carefully line with the smoked salmon slices fitting them evenly around the interior. Allow the slices to overlap the rim of the ramekin far enough that they can fold back over the top once filled.


Briefly microwave the Boursin cheese to soften it, about 30 seconds on high. In a medium bowl, whisk the eggs, milk, cheese and salt together. Add the chopped dill and stir it in as well.


Heat a large skillet over medium heat. Add the butter and swirl to melt and coat the bottom of the pan. Pour in the egg mixture and scramble, stirring until the eggs form large curds and finish cooking, 3 to 5 minutes or so. Fill the salmon lined molds with the partially cooked egg mixture. Gift-wrap the smoked salmon over the top. Invert on a plate, top with roe and a sprig of fresh dill. Serve and share.



Alternately, thaw a 450-gram package of puff pastry. Preheat your oven to 400°F and turn on your convection fan if you have one.


Lightly spray 6 ramekins. Roll the puff pastry squares to enlarge enough to line and overlap the edges of the ramekins. Bake until puffed and golden brown, 12 to15 minutes. Fill each pastry cup with cooked egg mixture. Garnish with a sprig of dill and a small piece of smoked salmon.