Smoked Fish Frittata Recipes

SMOKED TROUT FRITTATA

Steps:

• Preheat the broiler to high.
• In a medium bowl, whisk the eggs and cream together until completely smooth. Set aside.
• Heat an ovenproof 10-inch skillet over medium-high heat. Add the oil; heat for a few seconds. Add the fennel and shallots; cook until the fennel has softened, 3 minutes. Season with the salt and add the tomatoes and trout; cook for another minute. Pour the egg mixture over the trout and let cook undisturbed for 1 minute. Using a rubber spatula, lightly scrape the bottom of the pan to bring up some of the cooked egg. Repeat 3 times. Evenly spread the mixture in the pan--the top will still be liquid--and dot the top with the basil and goat cheese.
• Broil until the frittata is cooked through and lightly browned on top, 3 to 4 minutes. Let cool slightly before slicing and serving.

SMOKED SALMON FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.
• In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

SMOKED SALMON FRITTATA

Steps:

• Combine eggs, cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper in a bowl; set aside.
• Heat oven to 350 degrees. Melt butter in a 10-inch nonstick skillet over medium heat. Add red onion; saute until translucent, about 5 minutes. Reduce heat to medium low. Pour reserved egg mixture over onions; cook, pulling back edges with a rubber spatula, until they begin to set, about 15 minutes. Bake in oven until set in center, about 20 minutes. Transfer from oven to a board. Let cool 5 minutes; run a spatula around sides and underneath the frittata, and ease out of pan onto the board. Cut into 12 wedges. Serve.

SMOKED SALMON & PEA FRITTATA

Steps:

• Thickly slice the potatoes and cook in a pan of boiling salted water until just tender, about 10 minutes. Drain well and leave to cool slightly.
• Cut the salmon into wide strips. Crack the eggs into a bowl, beat with a fork until lightly foamy, then stir in the smoked salmon, dill, peas and plenty of salt and pepper. Finally, stir in the potatoes.
• Heat 3 tablespoons of olive oil in a large non-stick frying pan, carefully pour in the egg mixture and cook over a fairly low heat for 10-15 minutes, until the egg is starting to set just under the surface.
• Put a plate that is slightly larger than the top of the pan on top and invert the frittata onto it. Slide it back into the pan and cook for a further 5 minutes to brown the underside. Slide on to a plate and leave to cool for 5 minutes before cutting into wedges. A tomato and chive salad tastes very fresh with this.

SMOKED FISH FRITTATA

Steps:

• Heat two tablespoons of the oil in a heavy nonstick 10-inch skillet. Add the onions and cook very slowly, covered, until they are tender but not brown.
• Meanwhile, remove and discard the crusts from the bread. Toast the bread, then dice it to make croutons.
• Beat the eggs and egg whites together and stir in the fish and the dill. Season to taste with salt and pepper, bearing in mind that the fish will contribute to the saltiness of the dish.
• When onions are tender, add croutons, stir, then add mixture of onions and croutons to the eggs.
• Add the remaining oil to the skillet. Reheat the skillet, then pour in the egg mixture and cook over medium heat until the eggs have set and are lightly browned on the bottom but still creamy on top, five to seven minutes. Loosen the frittata with a spatula. Flip by placing a large plate on the pan, turning both plate and pan over together, then sliding the frittata back into the pan. Cook until the underside is golden, about three minutes more.
• Divide in quarters and serve.

SMOKED SALMON FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors.
• In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
• Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.

SMOKED SALMON FRITTATA

Steps:

• Boil 1 inch of water in a large skillet. Add the asparagus and cook, uncovered, until tender-crisp.
• Grease an oven-proof 8-inch skillet and place over medium-low heat until hot. Add the olive oil and saute the onion until soft. Add the asparagus and sun-dried tomatoes. Add the smoked salmon and remove from the heat.
• Preheat the broiler.
• Combine the eggs, water, dry milk, marjoram, and pepper, mixing well with a whisk or fork. Pour over the salmon mixture. Cover and cook over medium-low heat for 7 minutes or until the bottom is set and the top is slightly wet.
• Place the skillet under the broiler 4-6 inches from the heat source until the top of the frittata is puffed and set, 2-3 minutes. Top with sour cream, salmon roe, marjoram, and chives, if desired.
• Slice into wedges and serve immediately.

SMOKED SAUSAGE FRITTATA

Steps:

• Preheat oven to 350 degrees F.
• Cook and stir sausage and onions in oil in heavy oven-proof 10-inch skillet on medium heat 5 minutes or until light golden brown.
• Combine remaining ingredients in medium bowl. Stir egg mixture into skillet mixture. Cook on medium heat, lifting with a rubber spatula once or twice, to allow uncooked portion to flow underneath. Cook just until egg mixture begins to set, about 6 minutes.
• Place skillet in oven. Bake 5 to 7 minutes or until egg mixture is firm to the touch and top is golden brown.
• Remove skillet from oven. Carefully run a spatula around edge of frittata to loosen from skillet. Invert skillet onto serving platter. Cut frittata into quarters. Garnish each portion with Parmesan cheese and basil, if desired.

SMOKED SALMON FRITTATA

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, whisk eggs until well beaten and slightly frothy.
• Whisk in milk, chives and black pepper.
• Set aside.
• In a large ovenproof skillet, heat olive oil or butter over medium heat until hot but not smoking.
• Add egg mixture to skillet and then quickly arrange remaining ingredients on top of eggs (in order).
• (Distribute evenly and attractively.).
• Cook for 3 minutes on the stovetop without stirring.
• Transfer to oven.
• Bake until the top is golden brown and the frittata is set, about 30 minutes. (center should be just firm to the touch).
• Let cool slightly before serving.