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Smoked Salmon FrittataSmoked Salmon Frittata
Smoked Salmon Frittata
Smoked Salmon Frittata
In the mood for quiche, but not in the mood to fuss with a crust? This frittata recipe from Twin Cities food blogger greens & chocolate is filled with bright spring flavors and it comes together fast, so you get that great quiche taste and texture without all the work.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Smoked Salmon Frittata
Smoked Salmon Frittata
Prep Time10 Minutes
Servings6
Cook Time40 Minutes
Ingredients
FOR THE SALMON: ½ tablespoon brown sugar
2 teaspoons kosher salt
1 pound Sixty South Salmon
½ tablespoon Dijon mustard
FOR THE FRITTATA: 2 tablespoons extra virgin olive oil
½ white onion, diced
8 asparagus spears, diced
10 large eggs
1 cup plain yogurt
2 tablespoons fresh chopped dill, plus more for serving
½ teaspoons salt
1 cup shredded Gruyère cheese
4 ounces goat cheese, crumbled
Directions
  1. In a small bowl, whisk together the brown sugar and salt.
  2. Place the salmon on a baking sheet. Brush the Dijon mustard over the skin side of the salmon and then cover with the rub. Let it sit in the refrigerator for 1 to 2 hours.
  3. To smoke the salmon: Heat smoker to 175 F. I always use my own digital thermometer to ensure the accuracy of the temperature inside the smoker. In addition, I add a bowl of water to my smoker for temperature regulation and moisture. If it gets too hot, you can add an ice cube or two to the water to bring it down a bit.
  4. Place your salmon on a sheet of aluminum foil and place in your smoker. Smoke the salmon until a thermometer placed in the thickest part of the salmon reaches 140 F. This usually takes 60 to 90 minutes, but be sure to keep an eye on the thermometer for accuracy.
  5. Remove the smoked salmon from the smoker. It can be enjoyed warm or cold. Save 4 ounces of it for the frittata below.
  6. To make the frittata: Heat oven to 400 F.
  7. In a large cast-iron skillet, heat the olive oil over medium heat. Add the onion and asparagus, cooking until slightly softened, about 5 minutes.
  8. In a large bowl, whisk together the eggs, yogurt, dill and salt.
  9. Once the onion and asparagus are slightly softened, sprinkle the Gruyère cheese and half of the smoked salmon over the veggies. Pour the egg mixture over the salmon and cheese.
  10. Arrange the rest of the smoked salmon and goat cheese on top of the egg mixture. Let the mixture cook over medium-high heat for another 3 to 5 minutes, until the edges are slightly set.
  11. Transfer to the oven for 20 to 25 minutes, until slightly golden around the edges and set in the middle.
  12. Serve sprinkled with additional fresh dill.
10 minutes
Prep Time
40 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
FOR THE SALMON: ½ tablespoon brown sugar
Crystal Light Brown Sugar
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
2 teaspoons kosher salt
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
Huge Deal
$4.49 was $5.69$1.50/lb
1 pound Sixty South Salmon
Sixty South Pure Antarctic Salmon Fillets
Sixty South Pure Antarctic Salmon Fillets, 1 Pound
$18.99/lb$18.99/lb
½ tablespoon Dijon mustard
L&B Honey Dijon Mustard
L&B Honey Dijon Mustard, 9 Ounce
Deal
$4.49 was $4.99$0.50/oz
FOR THE FRITTATA: 2 tablespoons extra virgin olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
½ white onion, diced
White Onions
White Onions, 1 Pound
$2.49 avg/ea$2.49/lb
8 asparagus spears, diced
Fresh Green Asparagus
Fresh Green Asparagus, 1.25 Pound
$6.24 avg/ea$4.99/lb
10 large eggs
Helpful Hens Organic Free Range Large Brown Eggs
Helpful Hens Organic Free Range Large Brown Eggs, 12 Each
$6.69$0.56 each
1 cup plain yogurt
Old Home Plain Greek Yogurt
Old Home Plain Greek Yogurt, 24 Ounce
$5.79$0.24/oz
2 tablespoons fresh chopped dill, plus more for serving
L&B Fresh Dill
L&B Fresh Dill, 0.75 Ounce
$3.49$4.65/oz
½ teaspoons salt
Morton Salt
Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz
1 cup shredded Gruyère cheese
MiForma Shredded Gruyere Cheese AOP
MiForma Shredded Gruyere Cheese AOP, 3.5 Ounce
$7.99$2.28/oz
4 ounces goat cheese, crumbled
Vermont Creamery Original Plain Goat Cheese
Vermont Creamery Original Plain Goat Cheese, 4 Ounce
Deal
$5.99 was $6.99$1.50/oz

Directions

  1. In a small bowl, whisk together the brown sugar and salt.
  2. Place the salmon on a baking sheet. Brush the Dijon mustard over the skin side of the salmon and then cover with the rub. Let it sit in the refrigerator for 1 to 2 hours.
  3. To smoke the salmon: Heat smoker to 175 F. I always use my own digital thermometer to ensure the accuracy of the temperature inside the smoker. In addition, I add a bowl of water to my smoker for temperature regulation and moisture. If it gets too hot, you can add an ice cube or two to the water to bring it down a bit.
  4. Place your salmon on a sheet of aluminum foil and place in your smoker. Smoke the salmon until a thermometer placed in the thickest part of the salmon reaches 140 F. This usually takes 60 to 90 minutes, but be sure to keep an eye on the thermometer for accuracy.
  5. Remove the smoked salmon from the smoker. It can be enjoyed warm or cold. Save 4 ounces of it for the frittata below.
  6. To make the frittata: Heat oven to 400 F.
  7. In a large cast-iron skillet, heat the olive oil over medium heat. Add the onion and asparagus, cooking until slightly softened, about 5 minutes.
  8. In a large bowl, whisk together the eggs, yogurt, dill and salt.
  9. Once the onion and asparagus are slightly softened, sprinkle the Gruyère cheese and half of the smoked salmon over the veggies. Pour the egg mixture over the salmon and cheese.
  10. Arrange the rest of the smoked salmon and goat cheese on top of the egg mixture. Let the mixture cook over medium-high heat for another 3 to 5 minutes, until the edges are slightly set.
  11. Transfer to the oven for 20 to 25 minutes, until slightly golden around the edges and set in the middle.
  12. Serve sprinkled with additional fresh dill.