Smoked Salmon Frittata

Here, warm-smoked salmon, potatoes, chives, creme fraiche, and goat cheese make for an extremely-rich frittata it’s appropriate for any brunch.

For this recipe, use a ten- to-12-inch, well-seasoned solid iron skillet or ovenproof nonstick skillet. If you don’t have either handy, you could bake the frittata in a generously buttered casserole dish. (You’ll need to cook the onion before the meeting.)

Hot-smoked salmon has a flaky, extra “roasted” texture than cold-smoked, lox-style salmon.

Smoked Salmon Frittata
Smoked Salmon Frittata


  • 8 ounces Yukon Gold potatoes, cut into 1/2-inch dice (unpeeled; about 1 1/2 cups)
  • 12 large eggs
  • 8 ounces crème fraîche
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons unsalted butter
  • 1/2 cup diced red onion
  • 8 ounces hot-smoked salmon, coarsely chopped (skinned; see headnote)
  • One 4-ounce log goat cheese


Place the potatoes in the microwave in a steamer bowl or microwave-safe container. Cover partially and microwave on HIGH for 5 to 7 minutes, until fork-tender. Drain any liquid.

Preheat the oven to 350 degrees.

Whisk together the eggs, creme fraiche, 1/2 teaspoon of the salt, the black pepper and chives in a mixing bowl, until they are well blended and no streaks remain.

Melt the butter in your skillet over low heat. Add the onion and cook for about 5 minutes, until softened and translucent, about 5 minutes. Add the cooked potatoes to the skillet and mix with the onion. Season with remaining 1/2 teaspoon salt. Cook for an additional minute, until the potatoes, are warmed through. Scatter the chopped salmon into the pan.

Next, pour in the egg mixture. Use your spatula to gently push it around, ensuring the ingredients are evenly dispersed. Cook for a few minutes, until the bottom half, begins to set. Dot the top of the frittata with pinches of goat cheese.

Transfer the skillet to the oven; bake (middle rack) for 20 to 25 minutes, or until the frittata is golden brown and puffed. It should still jiggle ever so slightly in the center.

Let cool for 5 minutes before serving. Run a table knife gently around the edge, then tip the skillet to let the frittata slide out onto a plate or cutting board.

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