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Smoked Salmon and Leek Frittata Recipe

Sep 26, 2011 | 4:46 pm
By
Staff Writer
Smoked Salmon and Leek Frittata Recipe

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Smoked salmon, leeks, and chèvre make a remarkable combination. Serve frittata this with chilled Champagne. It’s refreshing and delicious. Santé!

2
Servings
Deliver Ingredients

Ingredients

  • 3 large eggs
  • 2 tablespoons crème fraîche
  • ¼ teaspoon freshly ground black pepper
  • 2 ounces smoked salmon, slivered (about ¼ cup)
  • 2 tablespoons unsalted butter
  • 1 leek (white part and 1-inch green), well rinsed, dried, and coarsely chopped (about ½ cup)
  • ¼ teaspoon caraway seeds, crushed
  • 3 tablespoons crumbled chèvre

Directions

Preheat the broiler.

Beat the eggs, crème fraîche, and pepper together in a mixing bowl. Stir in the smoked salmon.

In a 10-inch flameproof skillet over medium heat, melt the butter. When it has stopped foaming, stir in the leek and caraway. Cook, stirring, until the leeks are golden and soft, about 2-3 minutes. Remove half the leeks with a slotted spoon, and set aside.

Lower the heat to medium-low, and stir in the egg mixture. Cook just until the bottom is set; the top should still be wet, about 3-4 minutes. Sprinkle with the chèvre and reserved leeks.

Place the skillet under the broiler, and cook until the eggs are set and the cheese is slightly melted, about 2 minutes.

Serve immediately.

Smoked Salmon Shopping Tip

Stocking up on no-cook items like cheese, nuts, olives, crackers, and dips will cut down on prep time and help ensure you have enough food for any unexpected guests.

Smoked Salmon Cooking Tip

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

Smoked Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.

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