Salmon Brunch Frittata

by Millie Bentley

Greetings. I hope you had a restful Labor Day weekend. We always enjoy the extra day of rest. To the kitchen! Here is a nice recipe for salmon that you can make for brunch or even for supper. It calls for both fresh and smoked salmon. This is a dandy dish served with toasted English muffins or bagels and a large bowl of fresh fruit.

Salmon Frittata

2 cups onions, chopped (about 2 medium)

2 tablespoons olive oil

4 to 6 medium sized potatoes, thinly sliced

1/3 pound smoked (or fresh) salmon, skin and bone removed, chopped

1 teaspoon dried dill weed (or 2 tablespoons fresh)

Salt and pepper

¾ pound fresh salmon steak

1 tablespoon lemon juice, fresh

8 oz. package cream cheese, cubed

6 eggs

1 ½ cups milk


Saute onions in oil slowly. Meanwhile, parboil potato slices for about 5 minutes; drain and set aside. Start to steam the salmon, sprinkled with fresh lemon juice, for about 8 minutes. Back to the onions. When they are limp, but not brown, add the chopped smoked salmon and dill weed. Cook and stir another minute. Set aside.

When salmon in steamer flakes easily, transfer to a platter; remove skin and bones; flake into a large bowl. Add the onion, smoked salmon mixture and stir gently. Spray or butter a 9” by 13” baking dish. Line the bottom with sliced potatoes; sprinkle the cubed cream cheese over potatoes; spread salmon mixture over cream cheese.

Beat the eggs and milk together, using a little salt and pepper to your taste, and pour over mixture in dish. Sprinkle with a little paprika. Bake in a 375˚F oven for about 40 minutes. Serve immediately. Serves about 4 to 6 persons.

Until next week, dear Reader, vaya con Dios!