Index Meals | Hot-smoked salmon frittata
Do you love salmon, eggs, and creamy goats’ cheese? Here’s a recipe that combines all three in a Hot smoked salmon frittata. Delicious eaten hot or cold.
Dairylight, Dairy-light, Dairy light, Dill, Eggs, Goat cheese, Hot smoked salmon, Pasta, Pescatarian, Recipe, Salmon, Soft goat cheese, Spring onions
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Hot-smoked salmon frittata

About This Recipe


100g dried short pasta
6 eggs
3 spring onions, finely chopped
pinch of salt
2 tbsp water
½ 120g ‘log’ of goat cheese (e.g. Soignon Fromage De Chèvre)
Handful of dill leaves, chopped
100g hot smoked salmon flakes


  1. Cook the pasta in boiling water, according to the instructions on the packet. Drain and set aside.
  2. Meanwhile, set a 24cm frying pan to warm on a medium-high flame. Break the eggs into a large bowl with the salt, water, spring onions and half of the dill, and whisk vigorously.
  3. Add the pasta to the pan and pour over the egg mixture. Break the cheese into small chunks and sprinkle on top, add the salmon flakes and stir.
  4. Cook over a low heat for 5-6 minutes, while you warm the grill. When the frittata begins to pull away from the sides of the frying pan, move it under the hot grill and cook for a further 5-6 minutes until golden and set.
  5. Sprinkle the remaining dill leaves on top and serve hot or cold with a green salad and cherry tomatoes.

November 18, 2015

Dill, Eggs, Hot smoked salmon, Pasta, Recipe, Smoked salmon, Soft goat cheese, Spring onions