Saturday, September 12, 2009
Smoked Salmon Frittata - Pink Saturday
Sides of Atlantic salmon hanging in a smoke shack.
Fillets of Pacific salmon in a backyard smoker.
This lovely frittata is wonderful for brunch or a light supper. While smoked salmon is expensive, I've learned that small amounts of it can raise fairly ordinary fare, such as this frittata, to new heights. We have a modern smoking facility here in town and it's fascinating to watch the salmon being cured and smoked. It can be done in one of two ways. Hot-smoked salmon is smoked from 6 to 12 hours at temperatures that can range from 120 to 180 degrees F. The size of the fish will determine the time and temperature at which it is smoked. Proximity to the source of the smoke can also affect the flavor of the fish. Cold-smoked salmon is smoked for 1 day to 3 weeks at temperatures that range from 70 to 90 degrees F. Within those two categories there are many types of salmon. Indian-cured salmon, which is like a jerky, is brined and cold-smoked for up to 2 weeks. In the United States, kippered salmon usually comes from chunks, steaks or fillets of Chinook salmon that have been brined and hot-smoked. In Europe, a kippered salmon is a whole salmon that has been split before being brined and cold-smoked. Lox is brine-cured, cold-smoked salmon that tends to be saltier than other types. Nova or Nova Scotia salmon is a designation used in the eastern United States to describe cold-smoked salmon. Scotch-smoked, Danish-smoked and Irish-smoked salmon are all cold-smoked Atlantic salmon that are named for the region in which they are caught. I used thinly sliced lox for this very simple recipe. My frittata bakes in the oven rather than cooking on the stovetop, so it's super simple and nearly foolproof. Here's how we do it.
Smoked Salmon Frittata ...from the kitchen of One Perfect Bite
6 large eggs
1 cup sour cream
1/2 teaspoon salt
1/2 teaspoon hot sauce
1/4 cup all-purpose flour
1/4 pound smoked salmon, torn into pieces
1 cup shredded Gruyere cheese
5 green onion, chopped
2 tablespoons fresh dill or 2 teaspoons dried
1 tablespoon butter
Optional garnish: dill sprigs, sour cream
1) Preheat oven to 375 degrees F.
2) Combine eggs, sour cream salt and hot sauce in a medium bowl. Add flour and whisk to blend. Stir in salmon, cheese, green onions and dill.
3) Using a 10-inch ovenproof skillet, set pan over medium heat, add butter and heat until butter sizzles. Pour in egg mixture. Transfer to oven and bake for 20 minutes, or until eggs are set and the top is brown. Cut into wedges and garnish with sour cream and dill if using. Yield: 6 to 8 servings.
They post is being linked to Pink Saturday, sponsored by Beverly at How Sweet the Sound.