Recipe by DEBBIST
"A delicious Pacific Northwest recipe made with smoked salmon and cream cheese. Garnish with fresh herbs or avocado slices for a beautiful presentation."
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salt and pepper to taste
pepper smoked salmon
black olives, chopped
1/2 (8 ounce) package
cream cheese, cubed
I used red pepper instead of black olives, and ditched the heavy cream doubling the milk. Delicious.
Good basic recipe but the smoked salmon was too strong tasting. Would be really good with bacon or other cured meat. Really, you could add anything you like into this! Liked the cream cheese a lot but would cut the amount in half.
I substituted red onions, sliced in rings for extra color. Instead of olives, I used about a tablespoon of capers and sauted those with the onions. I'd definitely make this again for a special brunch.
I didn't have an oven safe skillet, but I just transferred the frittata to a round pan, and it came out great! The cream cheese and eggs get so fluffy, and the cooked smoked salmon is delicious. It was like eating at a restaurant!
This got rave reviews at brunch today. I did make a change, and used fresh salmon (Copper River Salmon, to be exact), that had been grilled the night before. I followed the advice of another reviewer and melted the cream cheese w/ the sauteed onions, and I don't think that this is the way to go (unless you are VERY careful). The heat from the pan scorched the cream cheese, which wasn't a problem, really, but I anticipated not being able to flip it out of the pan w/ some cream cheese baked on the pan bottom. (I removed cream cheese, onion & salmon from pan, cleaned the pan, reapplied olive oil, put the mixture back into the frying pan, and then added the egg.) It was beautiful, and everyone seemed to love it! I will definately make this again.
This was incredibly awesome! Not light! I added a tsp each of fresh chopped rosemary and thyme and a half of a fresh jalapeno finely chopped. I also put the cream cheese inside by putting it in with the onion before adding the eggs.
This was great! I served this for our Easter brunch and everyone raved about it. (Even some who weren't too keen on the idea of fish and eggs together.) I would add some green onions next time.
This was really good! I don't have a oven proof skillet, so I just put all the ingredients in a casserole and baked it for 30 minutes. Came out great. I also used capers instead of olives.
* Percent Daily Values are based on a 2,000 calorie diet.
Smoked Salmon Frittata
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 323
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