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Wild Smoked Sockeye Salmon & Fresh Herb Frittata

A quick and savoury weekend brunch idea
Prep Time 20 mins
Cook Time 30 mins
Course brunch


  • 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
  • Saut√© 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.
  • Enjoy.