More Recipes Like Smoked Salmon Frittata

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Smoked Salmon Dill Eggs Benedict

Submitted by: Chef John

Living In: San Francisco, California, USA

This non-traditional eggs Benedict foregoes the hollandaise in favor of a simple dill butter.

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Smoked Salmon and Egg Salad

Submitted by: Donna

Smoked salmon with a bit of dill and all the egg salad fixings - this yummy salad is perfect in a sandwich, on top of greens or stuffed in celery boats for a nifty appetizer.

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Smoked Salmon Scramble

Submitted by: Carole Perry

This is a quick and easy recipe you'll want to treat yourself to any time of year. An egg is scrambled with smoked salmon and served with toast.

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Smoked Salmon Pizette

Submitted by: DEBNJAMES

You'll love these creamy smoked salmon treats.

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Smoked Salmon Deviled Eggs and Tomatoes

Submitted by: Tejay

Home Town: Cypress, Texas, USA

Living In: Katy, Texas, USA

An enticing, pretty appetizer plate combines salmon-stuffed deviled eggs and stuffed cherry tomatoes. The treats get a sprinkling of smoked paprika to kick up the flavor and color.

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These individual pizzas made from toasted pita breads are a tasty way to finish up extra salmon in this swift snack sent in by Laura Davis from Ann Arbor, Michigan. Seafood lovers are sure to request it time and again.

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Smoked Salmon Cheesecake

Submitted by: Karen

A smoked salmon cream cheese mixture is baked in a springform pan just like a cheesecake and served at room temperature.

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Smoked Salmon Quesadillas

Submitted by: Becky Applebee

From her kitchen in Chiniak, Alaska, Becky Applebee serves golden tortilla wedges filled with a rich combination of smoked salmon, cream cheese, Swiss cheese, garlic and dill. They're a snap to whip up for the salmon lovers in your family.

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Pasta with Creamy Smoked Salmon and Dill

Submitted by: al99

A creamy smoked salmon and dill sauce will dress up your favorite pasta.

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Smoked Salmon Ravioli

Submitted by: MC

Sheets of fresh pasta are filled with a savory mousse of pureed smoked salmon, eggs, cream, pepper and chives. Serve over a rich and tangy pool of melted gruyere and cream, sprinkle more gruyere over the top, and finish under the broiler.

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