In this recipe, delicate smoked fish, tangy goat cheese and oniony chives evoke the arrival of spring. The basis of a hearty weekend brunch, this dish works equally well for dinner, served with a big bowl of baby greens and a crisp white wine.
Smoked Salmon Frittata with Goat Cheese and Chives
1/2 lb. (250 g) hot-smoked salmon
1/4 cup (2 fl. oz./60 ml) milk
Salt and freshly ground pepper
4 oz. (125 g) fresh goat cheese, crumbled
1 bunch chives, chopped
1 Tbs. olive oil
Preheat an oven to 350°F (180°C).
Skin the salmon and break the flesh into bite-sized pieces. In a large bowl, whisk together the eggs, milk, 1/4 tsp. salt, and 1/4 tsp. pepper. Gently stir in the salmon, cheese and chives.
Heat the oil in a 12-inch (30-cm) ovenproof frying pan over medium-high heat. Pour the egg mixture into the pan and reduce the heat to medium. Cook for 1 minute, then transfer to the oven and bake until the frittata is set in the center and slightly puffed up, 25 to 30 minutes. Let cool in the pan for 5 minutes before serving. Serves 6 to 8.
Find more simple one-dish dinners in our cookbook
One Pot of the Day by Kate McMillan.