Shmoked Wild BC Salmon Frittata

Shmoked Wild BC Salmon Frittata
Cook / Prep Time: 45 min

Here's a delicious way to start the day with a Shmoked salmon delight! Recipe by Chef Lucas of Fresh Ideas Start Here.

5 whole eggs, beaten

75 mL cream

2 T butter

60 g sliced cold Shmoked salmon, roughly chopped

5 stalks of asparagus cut into 1 cm pieces

½ T kosher salt


Arugula Salad with Lemon-Pepper Dressing

2 handfuls arugula, rinsed and dried

3 T chopped capers

1 T chopped garlic

30 mL lemon juice

90 mL olive oil


Dill Crème Fraîche

1 T chopped dill

30 mL crème fraîche



Arugula Salad with Lemon-Pepper Dressing

  1. Whisk together capers, garlic, lemon juice, and olive oil until fully combined.
  2. Just before serving, drizzle dressing onto arugula and toss gently until greens are fully coated.

Dill Crème Fraîche

  1. Mix dill and crème fraîche together until well combined.

Shmoked Wild BC Salmon Salmon Frittata

  1. Pre-mix salad dressing and dill crème fraîche.
  2. Put a nonstick oven-proof pan on medium heat. When hot, add butter, asparagus, and salt.
  3. Sauté asparagus until tender.
  4. Pour beaten eggs into the pan, stirring with a heat-proof silicone spatula. As the eggs begin to set around the edge of the pan, gently lift the cooked portions and allow egg to flow underneath.
  5. When the eggs begin to look scrambled, add your Shmoked salmon and asparagus to the pan.
  6. Stop stirring and allow the eggs to set in bottom of the pan.
  7. Place pan in the oven under preheated broiler for 2 minutes.
  8. Loosen the edges of the frittata with a spatula and remove from pan onto a cutting board.
  9. Cut into wedges and serve with dressed arugula salad.

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