California Central Coast Recipes

Smoked Salmon , Asparagus and Dill Frittata

2017 TheRomanticTable.com
This is one of our favorite Frittatas. It's so gorgeous and is as delicious as it looks. You can serve this as an appetizer for a few or as an entree for two. The real "trick" to making this an outstanding frittata is to use some really flavorful smoked salmon. If you have a choice of eggs, use some free-range chickens' eggs, as they should be darker-colored (yellow) yolks for a real showy presentation.

The only pre-cooking assembly that you need to do is to parboil the asparagus.


www.theromantictable.com 2017, Smoked Salmon , Asparagus and Dill Frittata
Preparation time: 20 minutes
Cooking time: 15 minutes
MAKES 4 SERVINGS.
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Ingredients.

6 ounces Asparagus (12 stalks) , parboiled
1 Tablespoons Extra-virgin olive oil
2 ounces Parmesan cheese , grated plus extra for top
4 ounces Smoked salmon , cut into small slices
4 Large Eggs
1/4 Cup Milk
2 Tablespoons Dill , chopped plus 2-3 springs for top of frittata
Salt to taste
Freshly cracked black pepper to taste

Optional
Sour Cream


Preparation Directions.

1 To parboil the asparagus: bring a covered stockpot with hot water to boiling over high heat. Add the asparagus and cook until tender but still a bit of a crunch. (About 3-4 minutes) Remove from pan and rinse asparagus in cold water. Set aside. until later.

2 Crack eggs into a medium-sized bowl. Add milk (The ratio for every two eggs, add about 2 tablespoons milk to help emulsify the eggs.) Beat well and add a little salt and pepper. Add in the Parmesan cheese and smoked salmon. Sir well to disburse ingredients throughout mixture.

3 In a twelve inch non-stick skillet (or big enough to hold all of the ingredients), pour the olive oil and heat over medium-low heat. Pour in the egg-salmon mixture. Swirl the pan a little bit to disburse evenly.

4 Add in the cooked Asparagus spears, placing them in evenly divided sections like spokes of a wheel around the top of the egg mixture. Lightly press the "spokes" down into the egg mixture.

5 Top off the frittata with the sprigs of Dill, evenly placing them around the top. Lightly press those down just a bit. Cover the top of the skillet and continue to cook about ten minutes or until not quite fully cooked. Do not over-cook or it will be too dry.

6 Remove from heat. Grate a little additional Parmesan cheese on top of frittata. Put under broiler and lightly brown for a nice finish.

7 Remove from heat and let set a couple of minutes before slicing into sections for serving.

8 Serve a section of the frittata on each plate with a dollop of sour cream.


Wine and Food Pairing and Serving Suggestions.

Serve with a nice cold Chardonnay.

A tip from Sue!

Frying fish is not hard

Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max