Smoked Salmon Frittata 6.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Apr 15, 2019

Here, hot-smoked salmon, potatoes, chives, creme fraiche and goat cheese make for an ultra-rich frittata that's appropriate for any brunch.

For this recipe, use a 10- to-12-inch, well-seasoned cast-iron skillet or ovenproof nonstick skillet. If you don’t have either on hand, you can bake the frittata in a generously buttered casserole dish. (You’ll need to cook the onion before assembly.)

Hot-smoked salmon has a flaky, more “roasted” texture than cold-smoked, lox-style salmon.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

Ingredients
  • 8 ounces Yukon Gold potatoes, cut into 1/2-inch dice (unpeeled; about 1 1/2 cups)
  • 12 large eggs
  • 8 ounces crème fraîche
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons unsalted butter
  • 1/2 cup diced red onion
  • 8 ounces hot-smoked salmon, coarsely chopped (skinned; see headnote)
  • One 4-ounce log goat cheese

Directions

Place the potatoes in the microwave in a steamer bowl or microwave-safe container. Cover partially and microwave on HIGH for 5 to 7 minutes, until fork-tender. Drain any liquid.

Preheat the oven to 350 degrees.

Whisk together the eggs, creme fraiche, 1/2 teaspoon of the salt, the black pepper and chives in a mixing bowl, until they are well blended and no streaks remain.

Melt the butter in your skillet over low heat. Add the onion and cook for about 5 minutes, until softened and translucent, about 5 minutes. Add the cooked potatoes to the skillet and mix with the onion. Season with remaining 1/2 teaspoon salt. Cook for an additional minute, until the potatoes are warmed through. Scatter the chopped salmon into the pan.

Next, pour in the egg mixture. Use your spatula to gently push it around, ensuring the ingredients are evenly dispersed. Cook for a few minutes, until the bottom half begins to set. Dot the top of the frittata with pinches of goat cheese.

Transfer the skillet to the oven; bake (middle rack) for 20 to 25 minutes, or until the frittata is golden brown and puffed. It should still jiggle ever so slightly in the center.

Let cool for 5 minutes before serving. Run a table knife gently around the edge, then tip the skillet to let the frittata slide out onto a plate or cutting board.

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Recipe Source

From private chef Angela Davis, who blogs at TheKitchenistaDiaries.com.

Tested by Diana Maxwell.

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