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Smoked Salmon Mini Quiches Recipe
  |   December 23, 2014   |  
A new take on the classic smoked salmon and creme fraiche appetizers, our crust-less Smoked Salmon Mini Quiches are super easy to make, and stunning to serve. A flavorful appetizer for a fresh spring lunch. Note: you can make these ahead and store in the freezer.

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Cook Time:
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Yield: 6 servings

Smoked Salmon Mini Quiches Recipe


  1. Heat the oven to 350°F.
  2. Mix the chopped smoked salmon with the cream cheese, dill and eggs. Season with salt and pepper and store in the fridge it in the fridge.
  3. Brush the inside of the ramekins with olive oil.
  4. Using the remaining smoked salmon, line the base and sides of the ramekins, forming a crust. Fill each ramekin with the cream cheese mix, and arrange in a shallow roasting pan.
  5. Add water to the bottom of the roasting pan and place in the middle rack of the oven. Bake for 30 minutes. Once done, remove the ramekins from the pan and allow to cool.
  6. Mix the crème fraiche with dill, and season with salt and pepper.
  7. Unmold the ramekins and top with a hefty tablespoon of crème fraiche sauce. Garnish with fresh chives.

This recipe is found in:
Recipes by Ingredient: Seafood Recipes, Smoked Salmon Recipes
Recipes by Course or Meal: Appetizers and Side Dishes, Breakfast and Brunch Recipes
Recipes by Occasion: Easter Recipes, Labor Day and 4th of July Recipes, Holiday Recipes
Recipes by Cuisine: French Recipes
Recipes by Season: Spring and Summer Recipes, Fall Recipes

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Questions and Answers

Q:What size ramekin??
A:We recommend a 4oz ramekin, but any size would work as long as you spread the quiche filling evenly.
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