Smoked Salmon & Dill Frittata

Prep Time
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"From our weekday newspaper the West Australian. Times are estimated. Serving size of 24 refers to the dish being served as party starter."

Original is 24 servings


  • Serving Size: 1 (43.6 g)
  • Calories 75.7
  • Total Fat - 3.7 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 60.1 mg
  • Sodium - 124.9 mg
  • Total Carbohydrate - 6.2 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.9 g
  • Protein - 4.2 g
  • Calcium - 49.9 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Grease an 18cm x 28cm rectangular slice pan and line base and sides with baking paper, extending paper 5cm above pan edges.

Step 2

Process crackers in a food processor to form coarse crumbs and add butter and pulse until just combined.

Step 3

Sprinkle evenly over base of prepared pan.

Step 4

Whisk eggs, both creams, chopped dill and half a cup of the parmesan in a medium jug until combined and season with salt and pepper and then pour over crumb mixture.

Step 5

Top evenly with salmon and sprinkle with remaining parmesan and cook in a moderate oven (180C) for 25 minutes, or until just set and top is golden brown.

Step 6

Remove from oven and cool in pan on a wire rack and then refrigerate in pan, covered until cold.

Step 7

To serve, lift frittata out of pan on to a chopping board and cut into squares and top with a dollop of sour cream and dill sprigs.


No special items needed.

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