This luscious Smoked Salmon and Dill Frittata brings together the umami-rich flavor of smoked salmon with the freshness of dill and a touch of lemon zest. Cream cheese (or goat cheese) adds irresistible creaminess, while scallions lend a delicate bite. Baked slowly until puffed and golden, this dish feels luxurious yet unfussy—perfect for brunch, a leisurely weekend breakfast, or even a light supper with a salad and sparkling wine. It’s everything you love about classic salmon and cream cheese, elevated into an elegant baked dish.
INGREDIENTS:
1 tablespoon butter
1 medium onion, diced
12 extra-large eggs
1 cup heavy cream
4 ounces cream cheese, cubed (or substitute fresh goat cheese, crumbled)
1/2 lb. smoked salmon, chopped
6 scallions, chopped (white and green parts)
3 tablespoons chopped fresh dill
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fresh lemon zest
METHOD:
Preheat oven to 350°F.
In a 10-inch ovenproof skillet, melt the butter over medium-low heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Remove from heat.
In a large bowl, whisk the eggs until blended. Add the heavy cream and whisk until smooth. Stir in the cream cheese (or goat cheese), smoked salmon, scallions, dill, salt, pepper, and lemon zest. Mix gently to combine.
Pour the egg mixture evenly over the sautéed onions in the skillet. Place the pan on the center rack of the oven and bake for 45–50 minutes, or until the frittata is just set in the center and slightly puffed. A knife inserted into the middle should come out clean.
Let the frittata rest for 5–10 minutes before slicing. Serve warm directly from the pan, or at room temperature.
SERVING SUGGESTIONS:
- Garnish with a dollop of crème fraîche, additional fresh dill, or a few capers.
- Serve with a side of mixed greens dressed with lemon vinaigrette or cucumber salad.
- Pair with toasted sourdough or a baguette for a light brunch.
- Enjoy with sparkling wine, a crisp rosé, or a cup of herbed tea for a balanced meal.
YIELD: 8 servings
