Hot-smoked Salmon Frittata

By  Milly Lambert

This versatile dish can be served hot or cold. It’s great for breakfast or with a salad as a light lunch dish. It’s also perfect to take along on a picnic in the baking dish.

Serves: 6

Wine Match: Le Chat Noir Rose


  • 700g large potatoes, peeled and cut into small chunks
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 x leeks, washed and chopped
  • 8 large eggs
  • 125ml créme fraîche 
  • 1 tablespoon chopped fresh dill
  • Salt flakes and freshly ground black pepper, to taste 
  • 300g hot-smoked salmon, flaked


  1. Pre-heat oven to 180°C.
  2. Boil potato in salted water for about 15 minutes, until tender, drain and set aside.
  3. Meanwhile, heat butter and oil together in a frying pan over a low heat. Add leeks and cook for about 7 minutes, until soft.
  4. Line a 25cm x 30cm baking dish with baking paper.
  5. Lightly beat the eggs with créme fraiche, add dill, salt, pepper and smoked salmon.
  6. Distribute potatoes evenly over the base of the baking tin, cover with leeks and pour in the egg mixture.
  7. Bake for 20-30 minutes, until set and lightly browned on top.
  8. Cool and cut into slices.

Alternative species: hot or cold-smoked trout, cold-smoked salmon. 


Recipe supplied by Sydney Seafood School. 
Visit for more great seafood recipes and cooking tips, answers to frequently asked seafood questions and the full program of Sydney Seafood School cooking classes.



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