On my parent's trip to Alaska, they brought me back several cans of smoked sockeye salmon. I quickly learned that not all smoked salmon is created equal. This particular wild salmon (sockeye) is the pride of Alaskan fish. Some of the 'smoked salmon' we see on mid-western grocery store shelves is not even considered fit for Alaskan dogs, according to sockeye harvesters. Captain Jim reveres his trade. His is wild-caught, then alder-wood smoked. After one taste, I began rationing my allotment of cans and even considered bargaining/barters with my siblings for one of their cans. This recipe had the honor of getting 3 ounces of Captain Jim's Pacific gold.
- 8 large eggs
- 1/2 cup whole milk
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh basil
- 1/2 teaspoon black pepper
- 1/8 teaspoon salt
- 2 teaspoons olive oil or vegetable oil
- 2 oz cold cream cheese,cut into 1/2-inch pieces--I layered this on top before broiling
- 3 oz thinly sliced smoked salmon, chopped
Whisk together eggs, milk, chives, basil, pepper, and salt in a bowl.
Heat oil in a 12-inch ovenproof skillet (I used a cast iron) over moderate heat until hot but not smoking. Pour egg mixture into skillet and scatter cream cheese pieces on top, then cook, lifting up cooked egg around edges using a spatula to let raw egg flow underneath, until frittata is set on bottom and egg is almost set but still moist on top, 3 to 5 minutes. Remove from heat. Sprinkle salmon all over frittata, then press on salmon lightly and shake skillet to allow salmon to settle into top.
Broil frittata about 6 inches from heat until set, slightly puffed, and golden in patches, 1 to 1 1/2 minutes.
Cool 5 minutes, then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature. P.S. Those black pieces are leftover black rice--extra shot of nutrition!