Sheri’s inspiration for this dish is her favorite breakfast, a bagel with cream cheese and smoked salmon, capers and lemon. She wanted to make a frittata that incorporated all these flavors using our Salmon. After some trial and error, she found the missing ingredients to be artichokes and smoked gouda, which gives a hint of smokiness.
Ingredients
½ pound keta salmon fillet Available in Our Seafood Subscription Box
3 tablespoons olive oil, divided
2 cloves garlic, thinly sliced
1 medium yellow onion, chopped
8 large eggs
½ cup plain greek yogurt
½ teaspoon creole seasoning
2 tablespoons dill, chopped
3 tablespoons capers, divided
12 ounces marinated artichoke hearts, drained, patted dry, and chopped
1½ cups smoked gouda cheese, grated
Salt and pepper, to taste
1 lemon, thinly sliced
Sour cream (optional)
Directions
PREHEAT OVEN
Preheat oven to 400° F.
SAUTÉ AROMATICS
Heat 2 tbsp oil in a skillet over medium-high heat. Sauté garlic and onions until the onions are transparent and the garlic is fragrant, about 2 minutes. Transfer garlic & onion to a plate and allow to cool.
PREPARE EGGS
Whisk eggs, yogurt, and creole seasoning until combined. Whisk in dill, 2 tablespoons capers, salt & pepper to taste, and the reserved garlic and onion.
FLAKE SALMON
Heat 1 tablespoon oil over medium heat and sear salmon fillet briefly on both sides. Remove skin from fillet and flake the salmon.
BAKE FRITTATA
In the skillet, add the egg mixture, artichokes, salmon, and top with gouda cheese. Bake until the frittata is set, about 20 minutes.
SERVE
Garnish frittata with remaining capers, lemon slices, and serve warm with sour cream (optional).
Pro-Tip: This recipe works equally well with both fresh salmon and smoked salmon. To substitute smoked salmon, just omit the “flake salmon” step and reduce the amount of salt added to the egg mixture.
