Mother’s Day Salmon Mini-Quiche

Sonia - May 4, 2015

Mother’s Day is just around the corner, and we’re all getting ready to celebrate the mothers in our lives – right? If you’re still wondering what could you make for a mom (your mom, a friend’s mom, a friend who is a mom, someone who serves as a maternal figure to you…) this coming Mother’s Day, we have a suggestion!

What better way to spoil them then to cook and share a locally inspired meal?

For this occasion, we like the idea of featuring some of our products offered by Skipper Otto that take a bit more patience and TLC – sounds fitting, right? We’re talking smoked salmon, smoked ling cod, and candied salmon. These flavours take time and care to develop, and add a little extra something to a celebratory meal.

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Typically, the fish is bathed in a sugar/salt solution before being hot or cold smoked. Lox, on the other hand, also goes through a brining process in order to cure the fish. Then, instead of smoking, it is enjoyed as is for it’s unique flavour and texture.

This Mother’s Day Brunch recipe works with any of the smoked or candied sustainable seafood options from Skipper Otto. In fact, you could even throw a leftover baked salmon fillet in there – but maybe don’t describe it that way to your mom.

We love these salmon mini-quiches because:

  • You can make them a day in advance!
  • Serve them to her, or just go drop them off for a social distancing Mother’s Day !
  • To re-heat, oven and microwave both work.
  • They’re freaking delicious!

Salmon Mini Quiche Muffin Cups Recipe

  • Makes 12 mini quiches
  • Recipe is gluten free. To make dairy free, simply omit cheese.Mothers Day 4

Ingredients & Equipment:

  • 1 muffin tray
  • 12 muffin wrappers, or, well-greased pan
  • 200g lox, smoked, candied or cooked salmon
  • 1 doz eggs
  • 1 can coconut milk
  • 10 tsp cream cheese (or ricotta, goat’s cheese, cottage cheese – any light cheese you love)
  • ½ minced red onion
  • 4 tbsp chopped capers
  • 3 tbsp chopped dill (or 2 tbsp dried)
  • salt and pepper to taste (whatever you would add in scrambled eggs)


  1. Preheat oven to 350f. Whisk together eggs, coconut milk, salt and pepper
  2. Chop onions, capers and dill
  3. Start with salmon. Rip fish into bite sized pieces and place in muffin cups.
  4. Add 1-2 tsp of cheese you chose
  5. To each cup, add a pinch of onion, caper and dill
  6. Pour egg mixture over top, as high as you can without spilling
  7. Place in oven and bake for 20-30 minutes, until the edges start to brown
  8. Mini-quiches will look beautifully fluffed up like a soufflé, then will likely collapse when you take them out of the oven. Don’t worry about it! They still taste great!


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Sonia - May 4, 2015

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Mother’s Day Salmon Mini-Quiche

Sonia - May 4, 2015

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