Smoked Salmon Frittata
- serves 6
Twist a classic and give it a gourmet touch with sturgeon roe caviar as a garnish on this delectable dish.
2 Tbsp or so of butter
¼ cup milk
2 150 g wheels French-style cream cheese, like Boursin
½ tsp salt
1 small bunch fresh dill, chopped
12 oz your favourite smoked salmon
sturgeon roe caviar
fresh dill sprigs for garnishingVariation
1 450 g package puff pastry
1. Lightly spray 6 ramekins with aerosol cooking oil then carefully line with the smoked salmon slices fitting them evenly around the interior. Allow the slices to overlap the rim of the ramekin far enough that they can fold back over the top once filled.
2. Briefly microwave the Boursin cheese to soften it, about 30 seconds on high. In a medium bowl, whisk the eggs, milk, cheese and salt together. Add the chopped dill and stir it in as well.
3. Heat a large skillet over medium heat. Add the butter and swirl to melt and coat the bottom of the pan. Pour in the egg mixture and scramble, stirring until the eggs form large curds and finish cooking, 3 to 5 minutes or so. Fill the salmon lined molds with the partially cooked egg mixture. Gift-wrap the smoked salmon over the top. Invert on a plate, top with roe and a sprig of fresh dill. Serve and share.Variation
1. Alternately, thaw a 450-gram package of puff pastry. Preheat your oven to 400ºF and turn on your convection fan if you have one.
2. Lightly spray 6 ramekins. Roll the puff pastry squares to enlarge enough to line and overlap the edges of the ramekins. Bake until puffed and golden brown, 12 to15 minutes. Fill each pastry cup with cooked egg mixture. Garnish with a sprig of dill and a small piece of smoked salmon.