Salmon Trilogy Part Iil Gravad Salmon Pasta Frittata Recipes

SMOKED SALMON FRITTATA

Steps:

• 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.

SMOKED SALMON FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors.
• In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
• Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.

PASTA FRITTATA

Steps:

• In a skillet, saute onion and both peppers in margarine over medium heat for 5 minutes, but do not brown.
• In a large bowl, combine onion-pepper mixture and spaghetti and toss. Add mozzarella cheese and toss.
• In a separate bowl, beat eggs, milk, parmesan cheese, basil, oregeno, seasoned salt, and pepper.
• Add spaghetti mixture and pour into buttered 9x13 inch baking dish.
• Cover with foil and bake at 375 degrees for 15-20 minutes.
• Uncover and make sure eggs are set. If not, bake 2-3 minutes longer.

SALMON TRILOGY (PART IIL): GRAVAD SALMON PASTA FRITTATA

Steps:

• Cook spaghetti al dente according to package directions. Only drain spaghetti, do not rinse.
• Remove as much marinade as possible from Gravad Salmon. If very salty, rinse slightly and pat dry with paper towels.
• Cut Salmon into bite-sized pieces.
• Put eggs, milk and cream into a small bowl and mix. Add Salmon and pepper. Mix.
• In an oven-proofed pan (10 inch in diameter and hight enough) cook onion in olive oil on medium high heat until soft, about 1 to 2 minutes. Remove from heat.
• If necessary: cut Green Beans into pieces.
• Add Green Beans, Spaghetti and Salmon-milk-mixture to onions and mix well. NOTE: The Frittata will not be stirred during cooking. So this mixture should have the "final look".
• Cover pan with a lid or aluminium foil and cook for 25 minutes on low heat. Do not stirr. The border of the Frittata should become dry (like an omelet).
• Meanwhile preheat Grill in oven (480 F, 250 C).
• After cooking, remove lid from pan and put Frittata under Grill. Bake Frittata until surface is cooked and slightly brown coloured (about 5 to 10 minutes).
• Take Frittata out of the oven and let set for 5 minutes.
• Detach Frittata from the pan. Invert Frittata over a plate larger than the pan and let Frittata slid onto plate.
• Cut Frittata in wedges and serve with a green salad.
• VARIATIONS: You can also use canned Salmon or Thuna for this recipe, but you have add salt to taste. You can replace Green Beans by peas. You can use any other Pasta.
• NOTE: Salmon Trilogy, Part I (Potato baked Salmon, #127652), Part II (Gravad Salmon, #127934).
• NOTE: Cooking time for Spaghetti is not included.