Hot Smoked Salmon Frittata

Hot Smoked Salmon Frittata Recipe with Asparagus and Chives

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Hot Smoked Salmon Frittata is a delicious and nutritious dish that can be enjoyed for breakfast, brunch, or even dinner. This recipe combines the rich and smoky flavor of hot smoked salmon with the freshness of asparagus and the creaminess of eggs.

History

Frittatas have been a popular dish in Italian cuisine for centuries. They are similar to omelettes but are typically thicker and cooked in a skillet in the oven. The addition of hot smoked salmon to a frittata adds a unique and flavorful twist to this classic dish.

Ingredients

200 g hot smoked salmon, flaked with a fork
8 eggs
150 ml milk
300 g asparagus
2 tbsp finely chopped chives
salt and black pepper
olive oil

How to prepare

Preheat an overhead grill or broiler.
Trim the asparagus and cut into 2.5 cm / 1” pieces.
Blanch the asparagus in boiling water for 1 minute, then drain and refresh.
In a bowl, break the eggs and add the milk, chives, salt, and pepper. Whisk lightly.
Reserve a few asparagus tips and add the remaining asparagus to the egg mixture.
Mix in the flaked smoked salmon.
Heat a large frying pan and add some olive oil.
Pour the egg mixture into the frying pan and stir until it starts to set.
When the frittata is half cooked, arrange the reserved asparagus tips on top.
Place the frying pan under the grill or broiler for the last few minutes until the frittata is set.
Slide the frittata onto a presentation plate and serve warm or cold with a crisp, green salad.

Variations

Substitute the hot smoked salmon with smoked trout or smoked mackerel for a different flavor.
Add diced bell peppers, onions, or mushrooms for extra vegetables.
Top the frittata with grated cheese before broiling for a cheesy finish.

Cooking Tips & Tricks

Be sure to flake the hot smoked salmon with a fork to ensure that it is evenly distributed throughout the frittata.

- Blanching the asparagus before adding it to the frittata helps to retain its vibrant green color and crisp texture.

- Cooking the frittata under the grill or broiler gives it a nice golden brown crust on top.

Serving Suggestions

Hot Smoked Salmon Frittata can be served with a side salad, crusty bread, or roasted potatoes for a complete meal.

Cooking Techniques

Preheat the grill or broiler before starting to cook the frittata.

- Use a non-stick frying pan to prevent the frittata from sticking.

Ingredient Substitutions

Use regular smoked salmon or cooked salmon instead of hot smoked salmon.

- Substitute the asparagus with green beans, peas, or spinach.

Make Ahead Tips

Hot Smoked Salmon Frittata can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.

Presentation Ideas

Garnish the frittata with fresh herbs, such as parsley or dill, for a pop of color. Serve on a platter with lemon wedges for squeezing over the frittata.

Pairing Recommendations

Hot Smoked Salmon Frittata pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay. It also goes well with a light and refreshing beer, such as a pilsner or wheat beer.

Storage and Reheating Instructions

Store any leftover frittata in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Hot Smoked Salmon Frittata contains approximately 250 calories.

Carbohydrates

Each serving of Hot Smoked Salmon Frittata contains approximately 5 grams of carbohydrates.

Fats

Each serving of Hot Smoked Salmon Frittata contains approximately 15 grams of fats.

Proteins

Each serving of Hot Smoked Salmon Frittata contains approximately 20 grams of proteins.

Vitamins and minerals

Hot Smoked Salmon Frittata is a good source of vitamin D, vitamin B12, and omega-3 fatty acids from the salmon. It also provides vitamins A, C, and K from the asparagus.

Alergens

This recipe contains eggs and salmon, which are common allergens. It may also contain dairy if milk is used.

Summary

Hot Smoked Salmon Frittata is a nutrient-dense dish that is high in proteins and healthy fats. It is a good source of vitamins and minerals, making it a healthy and satisfying meal option.

Summary

Hot Smoked Salmon Frittata is a flavorful and nutritious dish that is easy to make and perfect for any meal of the day. With a combination of hot smoked salmon, asparagus, and eggs, this frittata is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a crisp autumn day, and I had just returned from a visit to my dear friend Martha's house. She had served me the most delicious Hot Smoked Salmon Frittata for lunch, and I was determined to learn how to make it myself.

Martha had a way of making everything look so effortless in the kitchen. She had a natural talent for cooking, and I was always in awe of the delicious meals she would whip up with such ease. As we sat at her kitchen table, savoring every bite of the frittata, I begged her to share the recipe with me.

With a twinkle in her eye, Martha agreed to show me how to make the dish. She pulled out an old, stained recipe card from her recipe box and began to walk me through the steps. As she explained each ingredient and technique, I soaked up every word, determined to commit the recipe to memory.

The key to a perfect Hot Smoked Salmon Frittata, Martha told me, was in the quality of the ingredients. Fresh eggs, cream, smoked salmon, and a handful of herbs and spices were all that was needed to create a dish that was both elegant and comforting. As Martha cracked the eggs into a bowl and whisked them with the cream, I watched intently, taking mental notes of every little detail.

Next came the smoked salmon, which Martha had sourced from a local fishmonger. She carefully flaked the salmon into the egg mixture, adding a generous handful of chopped chives and dill for extra flavor. The smell of the smoked salmon mingling with the herbs was intoxicating, and I could hardly wait to taste the finished frittata.

As Martha poured the mixture into a hot skillet and let it cook gently on the stove, she shared with me the story of how she had come to learn the recipe herself. It had been passed down to her from her own grandmother, who had learned it from a friend many years ago. The frittata had become a family favorite, and Martha had made it countless times over the years for special occasions and casual gatherings alike.

As the frittata began to set around the edges, Martha instructed me to transfer the skillet to the oven to finish cooking. The heat of the oven would help the frittata to puff up and become golden brown on top, she explained. I watched through the oven door as the frittata rose and bubbled, the smell of smoked salmon and herbs filling the kitchen with a mouthwatering aroma.

When the frittata was finally done, Martha removed it from the oven and slid it onto a serving platter. She cut it into generous wedges and served it with a simple green salad dressed with lemon vinaigrette. As we sat down to enjoy our meal, I took my first bite of the Hot Smoked Salmon Frittata and was transported to a world of flavor and texture that I had never experienced before.

From that day on, the Hot Smoked Salmon Frittata became a staple in my own kitchen. I made it for family gatherings, dinner parties, and lazy Sunday brunches, delighting in the way the creamy eggs and smoky salmon melded together in perfect harmony. Each time I made the frittata, I thought of Martha and the special bond we shared over our love of cooking and sharing delicious meals with the ones we loved.

Now, as I sit down to write out the recipe for my own grandchildren, I can't help but smile at the memories that flood back to me. The Hot Smoked Salmon Frittata is more than just a recipe—it's a connection to the past, a reminder of the joy and comfort that good food can bring. And I hope that as my grandchildren learn to make this dish themselves, they too will feel the same sense of excitement and wonder that I did all those years ago.