Thursday, December 3, 2009
My Aunt Helen's Salmon Frittata - Get Ready to Be WOWED!
Thanks to a friend, I recently participated in an email recipe exchange. It did not go as hoped. I was supposed to receive 32 recipes. I think I may have gotten 12. And once I had deleted the ones with meat and those with processed products like, eh hem, Cheez Whiz (I am sorry, as a lover of cheese I can not give this plastic in a container that is colored like no cheese I know, the time of day. The cutesy name doesn't help the cause either.) there were only a couple left worth trying. I will post those here as I make them. I sent the swap to my aunt, who is a gourmet cook, and who has greatly influenced my life since I was a child in all manner of creative pursuits. She sent me the selection she had passed along. I made it the next day and have added it to our regular repertoire. I love breakfast foods for dinner and this is also great for brunch. It is very good reheated, as my friend, Kim, will attest two. She came over for the lunch the day after I made it. And it is just as simple as something you would make with Cheez Whiz.... I recommend using fresh dill, so yummy!
Smoked Salmon Frittata
By Aunt Helen
6 large eggs
1 cup sour cream
1/2 tsp. salt
1/4-1/2 tsp. hot sauce (tabasco)
1/4 c. all purpose flour
1/4 –1/2 lb. good smoked salmon (can use lox)
1 cup shredded Gruyere cheese
3-5 green onions chopped (depends on size)
2 tbsp. fresh dill or 2 tsp dried
1 tbsp. butter
Optional garnish; dill sprigs or sour cream
1. Preheat oven to 375 degrees F.
2. Combine eggs, sourcream salt, and tobasco in a medium bowl. Add flour and whisk to blend. Stir in salmon, cheese, green onions and dill
3. Using a 10 inch oven proof skillet, set pan over medium heat, and butter and heat until butter sizzles. Turn off heat and pour in egg mixture. Transfer to oven and bake for 20 minutes or until eggs are set and the top is brown. Cut into wedges and garnish with sour cream and/or dill.