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Mini salmon frittatas with dill béarnaise recipe

Mini salmon frittatas with dill béarnaise recipe

37 ratings

Make a batch of these tasty frittata bites filled with gorgeous smoked salmon and flavoursome cherry tomatoes, served with a dollop of buttery béarnaise sauce. This is a great dish to have as a starter or to share amongst your party guests. See method

  • Serves 12
  • 20 mins to prepare and 30 mins to cook
  • 235 calories / serving


For the Béarnaise

  • 150g (5oz) butter
  • 50ml (1 3/4fl oz) cider vinegar
  • 1 shallot, finely chopped
  • 2 tbsp dill, freshly chopped
  • 2 large egg yolks
  • 1 tsp lemon juice

For the frittatas

  • 1 tbsp olive oil
  • 1 clove garlic, finely chopped
  • 220g pack Tesco Finest piccolo cherry tomatoes, halved
  • 5 spring onions, chopped
  • 150g frozen peas
  • 175g Tesco Finest smoked salmon, cut into bite-sized pieces
  • 6 large eggs
  • 125ml (4fl oz) single cream
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    10g 50%
  • Sugars

    2g 2%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 2.5g Protein 10.6g Fibre 1.2g


  1. First make a start on the sauce. Melt butter over a low heat. When foaming, take off heat; leave until the milk solids sink to the bottom. Sieve to retain the pure butter fat.
  2. Pour the vinegar into a small pan and add the shallot and 1 tbsp dill. Boil for 3 mins. Leave to cool.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Cut nonstick baking paper into 12 squares, each measuring 15cm x 15cm (6in x 6in). To make the frittatas, heat the oil in a large frying pan over a medium heat. Fry the garlic for 1 min, then add the tomatoes, spring onions and peas. Cook for 3 mins. Remove from the heat and stir in the salmon.
  4. Whisk eggs and cream in a large bowl. Season. Fold in three quarters of the salmon mixture. Put squares of baking paper over holes of 12-hole muffin tin. Spoon frittata mixture into each and top with some remaining salmon mixture. Bake for 20 mins.
  5. Meanwhile, finish the sauce. Put the vinegar mixture into a heatproof glass bowl over a pan of simmering water. Add the yolks and lemon juice and whisk for about 6-8 mins, until thick enough to cover the back of a spoon.
  6. Remove from heat. Add the clarified butter in a steady stream, whisking all the time. Fold in remaining dill and season. Serve with hot mini frittatas.

Tip: Clarifying the butter intensifies the flavour and increases the smoke point. You can clarify butter in large batches for future use because it keeps well in the fridge.

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