Smoked Salmon Frittata with Goat Cheese and Chives
In addition to being one of the most nutritious and delicious fishes in the sea, salmon is versatile to prepare. Traditional techniques used to preserve salmon—salting and smoking—also enhance its flavor. Here, smoked salmon is paired with goat cheese and fresh chives to create a frittata that can be enjoyed warm or at room temperature.
- 1/2 lb. hot-smoked salmon
- 10 eggs
- 1/4 cup milk
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 4 oz. fresh goat cheese, crumbled
- 1 bunch fresh chives, chopped
- 1 Tbs. olive oil
Preheat an oven to 350°F.
Remove the skin from the salmon and break the salmon into bite-size pieces. In a large bowl, whisk together the eggs, milk, salt and pepper. Gently stir in the salmon, goat cheese and chives.
In a 12-inch ovenproof nonstick fry pan over medium-high heat, warm the olive oil. Pour the egg mixture into the pan and reduce the heat to medium. Cook for 1 minute.
Transfer the pan to the oven and bake until the frittata is set in the center and slightly puffed up, 25 to 30 minutes. Let the frittata cool in the pan for 5 minutes, then loosen the edges with a spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature. Serves 8 to 10.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).