Method:

1. Preheat oven to 205°C.

2. Line a rimmed baking sheet with aluminum foil. Spray with nonstick cooking spray. Set aside.

3. Drizzle salmon evenly with olive oil, and sprinkle with ⅛ teaspoon pepper, garlic salt, and paprika, rubbing spices into fish. Place salmon on prepared baking sheet, skin side down.

4. Bake just until salmon is tender and flakes easily, approximately 8 minutes. Let cool. When salmon is cool enough to handle, using a fork, flake into small pieces. Reserve ¼ cup salmon flakes, and set aside.

5. In a small nonstick sauté pan, melt butter over medium-high heat. Add shallot, and reduce heat to low. Cook, and stir until shallot is tender and lightly caramelized, approximately 8 minutes. Let cool. When shallot is cool enough to handle, chop very finely. Set aside.

6. In a large liquid measuring cup, combine eggs, cream, tarragon, salt, and remaining ⅛ teaspoon pepper, whisking well. Add caramelized shallots, whisking to blend.

7. Reduce oven temperature to 175°C.

8. Spray a shallow 24-well mini muffin pan with nonstick cooking spray.

9. In each well of prepared muffin pan, place 1 teaspoon flaked salmon,teaspoon potato, 1 teaspoon cheese, and ¼ teaspoon green peas. Whisk egg mixture again, and pour evenly into each well of muffin pan, filling to below the rims. Sprinkle reserved salmon evenly on top of each frittata, dividing evenly.

10. Bake until eggs are set and frittatas are puffed, 8 to 10 minutes. (Frittatas will fall as they cool.)

11. Place crème fraîche for garnish in a piping bag fitted with a small open-star tip. When frittatas have cooled to room temperature, pipe a decorative swirl of crème fraîche onto each one.