Hot Smoked Sockeye Salmon Frittata
March 5th, 2024An Easy Seafood Brunch for a Crowd
This smoked salmon frittata has all of the everything spiced flavors we love from a loaded lox bagel. You can serve a slice of this frittata with a side salad, or serve it family style with toasted bagels and a spread of your favorite bagel toppings — thinly sliced onion, capers and dill. It’s an easy seafood brunch that can feed a crowd, or one that you can make and keep as leftovers throughout the week.
You don't have to worry about a rubbery frittata here, as the addition of heavy cream to the egg base makes the dish perfectly smooth and custardy. Deliciously savory hot smoked sockeye salmon and tangy cream cheese both make this frittata extremely craveable and something you'll want to make over and over.
Hot Smoked Salmon Frittata
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
20 minutes
Total time
35 minutes
Yield
4-6 servings
Ingredients
- 1 (8 oz.) package hot smoked sockeye salmon, divided
- 8 large eggs
- ⅓ cup heavy cream
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 bunch scallions, whites thinly sliced and greens cut into 1” batons
- 3 tablespoons capers
- 1 (8 oz.) container whipped cream cheese
- 2 tablespoon everything bagel seasoning
- Dill, capers, sliced red onion, and lemon wedges, for serving
- Toasted bagels, for serving
Instructions
1. Preheat oven to 350F.
2. Whisk eggs, heavy cream, salt and pepper in a medium bowl.
3. Heat olive oil in a medium cast iron skillet over medium-high heat. Sear scallions undisturbed until deeply golden on one side, about 3 minutes.
4. Add capers, ¾ of the salmon and the egg mixture. Cook while scrambling until thickened but not yet set, about 2 minutes.
5. Top with remaining salmon and dollops of whipped cream cheese. Transfer to the oven and bake until just beginning to set, 12 to 15 minutes.
6. Top with everything bagel seasoning and serve with dill, capers, lemon wedges, bagels and thinly sliced red onion.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
