Mini Salmon Frittatas with Dill Mayonnaise

A funny thing happened on the way to the cocktail party......

Recently we had to attend a school function where we all were asked to bring a plate.  Mine was to be cold finger food.  Not a problem!  At tennis socials I have a friend who always makes fabulous finger food - I will make her mini frittatas!!

We arrive at school, plate in hand.  I handed it in at the office, and proceeded to the classroom for the "meet the teacher" part of the night.

After the "business" part of the evening was over we assembled in the hall for the "social" part of the night.  We all talked about what we had brought, and were anxious to try each others food.  I looked around, couldn't see my plate anywhere!  Oh, well, it seemed that they were progressively bringing food out, it will come out soon.  Eventually it did - but not on the big plate I had brought, and .... there were only a few left???  Better grab one now before they were all gone.

When it came time to go to the kitchen to reclaim your plates I asked for mine - it seemed to be tucked away in the corner??  I was sheepishly told then that the reason my plate had not appeared out on the table was that the staff in charge of the food had thought that my mini frittatas looked pretty tempting, and that they perhaps had better try one before they put them out!  Well they all tried one, and low and behold before too long there didn't seem to be enough left on that big plate to put them out like that!  They had to find a much smaller plate to put them on now!!

So, if you are ever invited to a "do" where you need to "bring a plate" - make these they are a winner!!!

Mini Salmon Frittatas with Dill Mayonnaise


Makes 36 


8 eggs
1 cup of cream
1/4 cup grated parmesan cheese
1 tablespoon chopped dill
1 tablespoon crushed garlic
200g smoked salmon finely chopped
salt & pepper to taste
36 baby spinach leaves
dill to garnish


Dill Mayonnaise
3/4 cup mayonnaise (use a whole egg mayo)
1 tablespoon chopped dill
2 teaspoons grated lemon rind


Preheat the oven to 180 degrees C.


Grease 3 x 12 hole mini muffin pans.


Place a small amount of finely chopped salmon in the base of each prepared muffin hole.  Top the salmon with a small amount of parmesan cheese.


In a large jug, whisk together the eggs, cream, dill, garlic and salt and pepper.


Carefully pour the egg mixture over the salmon and parmesan cheese.


Bake in a moderate oven for about 10-12 minutes, or until they are set.  Leave in the pans for 10 minutes to cool, then carefully remove from the pan to cool completely.


Combine all the mayonnaise ingredients in a small bowl.  Season with salt and freshly ground black pepper.


To serve arrange the frittatas on a serving plate.  Top each frittatas with a little mayonnaise, then top with a baby spinach leaf.  Place another dollop of mayonnaise on top of the spinach leaf, then garnish with a dill sprig.


These frittatas as delicious either hot or cold.  They can be made ahead of time, and kept in an airtight container in the fridge.


Another variation is to reduce the amount of smoked salmon to 100g and use approximately 100g of chopped artichoke with the salmon.

Which ever way you make them, guard them with your life, or you may not get to eat too many yourself!!!  They look and taste fabulous!!