Smoked Salmon Asparagus Frittata @MaddieDayAuthor #Spring

MADDIE DAY here, with a taste of spring.

A longtime friend, Kai, joined us from Seattle for Easter. She's a generous soul, and she brought multiple packets of fresh-smoked salmon from the West coast. It's the best smoked salmon I have ever had, and I love when she times her visits to coincide with the big family spring feast I host.

I found myself with a partial pound of of the delicacy in my deli drawer (and two more in the freezer). As spring is fully here, along with asparagus in my garden, it seemed only right to bring you a recipe using those ingredients and more. 

Smoked Salmon - Asparagus Frittata

 

Ingredients

1 bunch asparagus, ends snapped off and cut into 1-inch pieces

1 large or two small potatoes, scrubbed and cut into ½ inch cubes

6 eggs

2 tablespoons sour cream (or cream or whole milk)

5 ounces smoked salmon, flaked

Several grinds black pepper

1/2 teaspoon salt

1 tablespoon olive oil

4 tablespoons grated Manchego or other flavorful hard cheese

¼ cup parsley, minced

 

Directions

Boil 2 quarts salted water. Add potato cubes and lower heat to boil gently for three minutes or until nearly tender. Drop in asparagus and simmer for one minute or until bright green. Remove all from water and drain.

Whisk eggs and sour cream. Fold in smoked salmon, black pepper, and salt.

Heat oil in large ovenproof skillet over medium high until it shimmers. Add potatoes and asparagus and briefly saute.

Pre-heat broiler.

Pour egg-salmon mixture over vegetables in skillet, cover, and turn temperature to medium-low. Cook 4 to 5 minutes until the edges are set but the frittata is still loose and eggy on top. Sprinkle on cheese and parsley.

Place under the broiler (ideally, not too close to the heat) and cook another 3 to 5 minutes until the eggs are set and are golden (keep a close eye on it).

Remove from the heat. Allow to cool a couple minutes, then run a spatula around the edges. Cut into wedges and serve.

We enjoyed ours out on the deck with salad and wine. Leftovers make a great lunch. You could also serve this as a brunch dish. 

Readers: What's your favorite way to eat salmon? Do you have a special brunch or spring dish?

🐟🧀🥬

Scone Cold Dead is out and available wherever books are sold.

Next out, on August 26, will be Murder at Cape Costumers!

My most recent releases are Deadly Crush, 

 Murder at the Rusty Anchor,

 A Case for the Ladies,

and Deep Fried Death, #12 in the Country Store Mysteries.

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Maddie Day (aka Edith Maxwell) is a talented amateur chef and holds a PhD in Linguistics from Indiana University. An Agatha Award-winning and bestselling author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and sweet cat Martin north of Boston, where she’s currently working on her next mystery when she isn’t cooking up something delectable in the kitchen.