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Looking for lox frittata/souffle: ssommerville, dishesdone?

15 years ago

Hello ladies

I have 1.5 lb of frozen lox/smoked salmon. I want to use it as a brunch dish so I've been googling 'lox frittata' and 'lox souffle'. Might as well stick with CF trieds and trues, and a 'search' on this forum snagged you both.

Ready....set....TYPE! (please)

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Comments (7)

User
15 years ago
Jessica, what about something like this. I think that this sounds wonderful.

Salmon and Potato

Or Delia Smith's
Smoked Salmon Tart
artsyshell
15 years ago
Hi Jessy,

The recipe I use is basically a potato spanish fritatta with dill, then it is topped with the lox and a spoonfull of sourcream and sprinkled with more dill just before serving. It's my family's favourite.

Spanish Style Potato Fritata with smoked Salmon (Christine Cushing, Pure Food)

3 medium yukon gold potatoes peeled and diced about 1 lb
(sometimes I just use baby potatoes or fingerlings, unpeeled and cut to size)
1 small onion chopped
1 red bell pepper, seeded and diced
5 eggs beaten and seasoned
1/4 c extra virgin olive oil
1 tbsp chopped fresh chervil or dill
5 oz thinly smoked salmon
2 tbsp sour cream
sea salt and fresh cracked black peppercorns

preheat oven to 325F.
In a deep 10 1/2 inch ovenproof skillet, heat the oil on med heat until hot but not smoking. Add the potatoes and season with salt and pepper, and cook for about 9 to 11 min or til the potatoes are golden and cooked through.
Add the onion and bell pepper to the skillet and toss for 3 min or until the pepper is just tender. Add the seasoned eggs and chives to cover the potato mixture. Transfer the pan to the oven and bake for ten minutes or until the frittata is set. Serve with slices of smoked salmon and top with sour cream and sprigs of chervil or dill.

Note I also add some chopped fresh parsley, and dried thyme to egg mixture. Sometimes I halve cherry tomatoes and arrange them decoratively around the top of the egg mixture before putting it into the oven.

Shelley
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Carol Schmertzler Siegel
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The one I mentioned was from the DVD that trixietx sent me in a swap!

From Ina Garten (Barefoot Contessa)
Smoked Salmon Frittata

1 medium onion, diced
1 tablespoon unsalted butter
12 extra-large eggs
1 cup heavy cream
4 ounces fresh goat cheese, such as Montrachet, crumbled
1/2 pound smoked salmon, chopped
3 scallions, chopped, white and light green parts
3 tablespoons chopped fresh dill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Saute the onion and butter in a 10-inch oven-proof omelet pan over medium-low heat until translucent, about 5 minutes.

In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper and combine. Pour the mixture over the onions and place the omelet pan in the center of the oven. Bake the frittata for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Serve hot directly from the pan.

Here is a link that might be useful: Smoked Salmon Frittata
livingthedream
15 years ago
The wonderful silky texture of lox comes from cold-smoking. If you are going to cook it, you might as well start out with the (usually less-expensive) hot-smoked kind. Otherwise stick to cold recipes, or use it to top the hot ones just before serving.
cotehele
15 years ago
It looks like salmon is popular! They all look good. Could I find something to sub for salmon for us at home?
User
15 years ago
One of my favourite pasta dishes is made with "cold" smoked salmon/lox. I don't care for the type of smoked salmon that is hot smoked. It is drier and not nearly as good as cold smoked salmon.

I know whatever you make Jessica it will be delicious.

Ann
jessyf
Original Author
15 years ago
livingthedream, thanks, but I already have the lox (I think its cold smoked, I don't know, it's the kind that is served as 'bagels and lox' - soft, cured, NOT cooked) in my freezer. I'm not 'starting out' with anything else. I think the freezer may have compromised the texture so I'm planning on 'cooking' it. Truth be told I'm with Ann - I don't much use 'hot smoked' except mixed in a cream cheese dip. Or cat food, LOL.

The other potato/tart recipes look great - my menu already has a pasta or other carb salad so thats why I'm looking for frittata/souffle. I'll save those for another brunch.

Dishes version looks close - I think I'll play with sauteed red onions and changing out that goat cheese for cream cheese (melted?). I'll probably wing the egg/cream/salmon ratio, thats what I'm looking for. I got a whole 1.5 lb of salmon to use up!

Thanks all....brunch is in mid October.

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