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Smoked Salmon Brunch Frittata on a white plate, with hushpuppies

Easy Homemade Smoked Salmon

If you enjoy the rich earthy smokiness of a good smoked fish, Easy Homemade Smoked Salmon needs to be your next kitchen conquest!
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Breakfast
Cuisine: spanish
Keyword: best breakfast foods, breakfast, Brunch, cast iron, cast iron cooking, dairy, easy, eggs, salmon, smoked salmon, smoked salmon breakfast frittata, smoked salmon brunch frittata, smoked salmon frittata recipe
Servings: 8 servings
Calories: 300kcal
Cost: $0.88 per serving

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  • 10 to 12-inch cast iron skillet or other oven-safe skillet


Ingredients for Smoked Salmon Brunch Frittata

  • 10 large eggs brought to room temperature
  • 1/2 cup heavy cream
  • 1/3 cup whole milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon black pepper
  • 1/4 teaspoon Kosher salt
  • 2 tablespoons unsalted butter
  • 1/2 cup leeks thinly sliced
  • 1/2 cup red onion thinly sliced
  • 1/4 cup shallot minced
  • 2 tablespoons chives fresh, chopped
  • 2 tablespoons dill fresh, torn, divided
  • 8 tablespoons cream cheese cut into small cubes; may substitute 1/2 cup whole milk cottage cheese
  • 1/2 cup smoked salmon broken into bite sized chunks
  • 1 tablespoon capers rinsed and well drained
  • 2 tablespoons crumbled goat cheese

optional add-ins

  • 1/2 cup leftover hash brown potatoes brought to room temperature
  • 2 medium Roma tomatoes sliced 1/4-inch thickness
  • 1/4 cup sundried tomatoes well-drained, chopped
  • 1/2 cup spinach fresh, chopped
  • 1/2 cup fresh English peas


The Method

  • Preheat the oven to 400° F.
  • Place eggs, heavy cream, whole milk, and the Dijon into the barrel of a food processor. Pulse 8 to 10 times or until eggs are frothy and ingredients are well incorporated. Add salt and pepper and pulse 2 more times.
  • Add butter to a heavy cast iron or other oven-proof skillet over medium heat. Add the leeks and the red onion and sauté until soft, about 3 minutes. Add the shallot and sauté 1 minutes more. Remove the skillet from the heat.
  • Using a metal spatula, loosen the leeks and onions and shallot is there is any sticking.
  • Scatter the chives, half the dill, any add-ins (I am using leftover hash brown potatoes which I have brought to room temperature), the smoked salmon, the cream cheese cubes, and half the capers.
  • Pour the egg mixture over the salmon and other ingredients in the skillet. Top with the crumbled goat cheese.
  • Cook for 3 minutes over medium heat, undisturbed. Avoid the urge to move or stir the eggs in any way. Carefully transfer the skillet to the preheated oven.
  • Bake until the top is golden brown and the frittata is set; about 35 minutes. Cool for 5 minutes, then garnish with the remaining torn dill. Cut and serve warm.


Serving: 1serving | Calories: 300kcal | Carbohydrates: 13g | Protein: 14g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 281mg | Sodium: 380mg | Potassium: 448mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1440IU | Vitamin C: 12mg | Calcium: 99mg | Iron: 2mg

Please note that the nutrition information provided above is approximate and meant as a guideline only.