Day 2 : Mini Baked Smoked Salmon and Herb Ricottas

Serves: 6-8 (makes approx. 24 units)

Temperature: Oven - 350°F (approximately 20-30 minutes)

This is a great way to use up small pieces of "J Willy Krauch" smoked salmon.


  • ¾ cup of ricotta cheese
  • ½ cup of ''J Willy Krauch'' smoked salmon, finely chopped
  • 2 eggs
  • 1 tablespoon finely chopped fresh, flat leaf parsley
  • 1 teaspoon finely chopped fresh thyme (do not use dark, dry stems)
  • 1 clove garlic, peeled, and finely diced or crushed
  • ¼ teaspoon salt
  • ¹⁄8 teaspoon white pepper


  1. Pre-heat oven to 350°F
  2. Coat, two 12 hole mini muffin pans with cooking spray or butter
  3. Strip thyme off dry stems and finely chop
  4. Chop parsley well. try to use leaves
  5. Whisk eggs in bowl until well beaten
  6. Add ricotta to bowl with eggs and mix well
  7. Add parsley and thyme to bowl with eggs and ricotta cheese mixture
  8. Add chopped "J Willy Krauch" smoked salmon to mixture and blend well
  9. Season with the salt and pepper and mix well
  10. Divide mixture evenly into muffin pan holes. They can be filled to the top. When cooking, the ricottas will expand like a soufflé. This is normal and they will drop once out of the oven. After about 20-30 minutes (once they start to brown) remove from oven. Loosen around the edges with a sharp knife and remove ricottas from pan. Can be served cold, lukewarm or warm. Makes a great party appetizer!!

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Great Flavour from an Old Company

Max Krauch arrives at J. Willy Krauch & Sons Ltd. at 3 a.m. most days. It's still hours before daybreak, but Max wants to get in to work early. Just to check on things.  "I like to take my time to see how everything is going and get ready for the day...


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