I love this frittata!
It has a strong, smoky, cheesy flavour. Packed with sockeye salmon, leeks, goat cheese, dill, shallots & parsley, it is truly the definition of savoury. The crème fraîche & eggs mix together to form almost a custard consistently, and there are pockets of melted goat cheese throughout.
When I picked up farm fresh eggs from the farmers market yesterday, I knew I had to make this. It was also a perfect opportunity to use some Northern Divine Caviar I had picked up last week as well.
The crème fraîche is mandatory for this recipe. If you can’t find any in stores, it’s really easy to make your own at home! I’ve always used this quick recipe from Epicurious, which suggests you mix 1 cup of whipping cream with 2 tablespoons of buttermilk. Place them in a glass container, cover, and let rest for 8-24 hours (or until very thick). I usually wait 2-3 days before I use mine.
Wild Smoked Sockeye Salmon & Fresh Herb Frittata
- Mixing Bowl
- Frying Pan
- Rubber Spatula
- Pie Plate
- 5.5 oz Wild Smoked Sockeye Salmon
- 10 Eggs The fresher the better
- 5 oz Herbed Goat Cheese
- 1 Leek
- 1 Shallot
- 4 Stalks of Green Onion
- 1.5 tbsp Fresh Dill
- 1 tbsp Fresh Parsley
- 3/4 cup Creme Fraiche (use thick creme fraiche)
- Sturgeon Caviar Optional
- 1 Glug of Olive Oil
- Sea Salt To Taste
- Fresh Cracked Peppercorn To Taste
- Preheat your oven to 350 Degrees
- Wash and dice 1 leek, 1 shallot, and 4 green onion
- Sauté the leek, shallot, and green onion with olive oil for 2-3 minutes, until fragrant and translucent. Season with salt and pepper. Remove from the heat.
- Add 10 eggs, goat cheese, creme fraiche, dill, parsley, salt, pepper, and smoked salmon to a large mixing bowl. Mix completely, breaking up the creme fraiche and goat cheese (tip: reserve a few pieces of smoked salmon to put on top of your frittata after it has been poured into the pie plate for presentation).
- Grease a pie plate – and pour your frittata mixture in.
- Gently slide your frittata into the oven on the middle shelf and cook for approximately 30 minutes (or until browned, and set).
- Insert a knife into the center to check for firmness and allow to sit for about 20 minutes before slicing to serve.
- Garnish with caviar and more fresh herbs, if desired.