(About 20 mini frittatas)

  • About 30 ml butter
  • 4 eggs
  • 60 ml cream
  • 2 ml fresh dill, chopped
  • Salt and freshly ground black pepper to taste
  • About 125 g crème fraîche
  • 200 g smoked trout

Preheat oven to 150 °C. Grease muffin pans (volume 25 ml each) with butter. Beat eggs and cream together and add dill. Season with salt and black pepper. Divide between pans and bake for 15 minutes. Heat the grill and grill frittatas for 5 minutes. They'll get quite puffy. Remove and let cool a little before turning them out of pans. Let cool completely before topping with a teaspoonful of crème fraîche and some trout. Season with freshly ground black pepper to taste.