Dishing Up the Dirt

Smoked Salmon & Leek Frittata

Our neighbor gifts us with smoked salmon every spring and this simple frittata is the perfect way to celebrate all of the seasonal treasures that the Pacific Northwest offers. Local fish, overwintered leeks, and fresh herbs. This is a great dish for a Sunday brunch made even better when served with a Tumbelweed Farm Bloody Mary from my cookbook! I love how a simple frittata can stand alone as a complete meal for breakfast, lunch or dinner. We paired this with a simple arugula salad for a lovely farm fresh meal. If you’re in need of a quick, flavorful and filling recipe this has your name written all over it! Dish it up this weekend for family, friends or even as a solo meal with a good book and glass of wine.

Cheers from Tumbleweed Farm

 

Smoked Salmon & Leek Frittata

Prep Time: 10 minutes    Cook Time: 15 minutes    Serves: 2-4

  • 1 tablespoon cooking fat (olive oil or butter)
  • 1 medium-large leek, thinly sliced (white and pale green parts only--save the top for stock)
  • 4 large eggs
  • 1 1/2 tablespoons minced dill
  • 1 1/2 tablespoons minced chives
  • pinch of salt and pepper
  • 1 ounce goat cheese, crumbled
  • 2 ounces of smoked salmon, torn into small pieces
  • 3 cups arugula
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • flakey sea salt

Preparation

  1. Preheat the broiler. Melt the cooking fat in an 8 inch oven proof skillet over medium high heat.  Add the leek and sauté, stirring often, until tender, about 4 minutes.
  2. In a medium sized bowl whisk together the eggs, herbs, salt, pepper,  goat cheese and salmon. Pour the mixture over the leeks and reduce the heat to medium-low. Cover the pan and cook until the edges are set but the center is still runny, about 4 minutes. Place the pan under the preheated broiler and cook until the frittata is puffed up and golden brown, about 1-2 minutes.
  3. In a large bowl toss the arugula with the olive oil and lemon juice. Sprinkle with flakey sea salt and set aside.
  4. Serve the frittata with the arugula salad (either on top of each slice or on the side) and enjoy.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen


Leave a Reply

3 thoughts on “Smoked Salmon & Leek Frittata

  1. Kate MacKenzie says:

    I love making frittatas and also living in the Pacific NW, this will be a must try. Sounds delish!

  2. Mimi says:

    My husband isn’t a fan of goat cheese. What other cheeses could I substitute? This sounds and looks delicious.

    1. Andrea says:

      any mild cheese that you’d like! Just note that the smoked salmon can be a bit salty so I’d stay clear of a salty cheese. A sharp cheddar would be nice. Or cream cheese.

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