Hot-Smoked Salmon Frittata with Yogurt and Dill

Name: Rukmini Iyer's Hot-Smoked Salmon Frittata | Easy Brunch Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 2
Ingredients: 6 free-range eggs; 200g natural yogurt; ½ red onion, very finely chopped; 20g fresh dill, roughly chopped; 100–120g hot-smoked salmon flakes; 1 tsp capers (optional); freshly ground black pepper; A few tbsp natural yogurt

by Rukmini Iyer from The Roasting Tin Around The World

This easy and simple salmon frittata is perfect for a light meal with some easy sides, or enjoyed by itself with some natural yogurt.

Gluten-Free One-pot

Serves 2

Total 45 min

Prep 10 min

Cook 35 min

Easy

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Introduction from Rukmini Iyer

This is a perfect brunch dish. By all means use smoked salmon if that’s more readily available – I like the slightly gentler flavour that you get from hot-smoked salmon. The capers are entirely at your discretion.

Ingredients

6 free-range eggs

200g natural yogurt

½ red onion, very finely chopped

20g fresh dill, roughly chopped

100–120g hot-smoked salmon flakes

1 tsp capers (optional)

freshly ground black pepper

To serve:

A few tbsp natural yogurt

Method

Preheat the oven to 150°C fan/170°C/gas 3.

Whisk the eggs and yogurt together, then stir through the onion and dill. Transfer to a small, shallow roasting tin lined with baking parchment (you want the egg mixture to fill the tin at least 2½cm deep). Scatter with the hot-smoked salmon flakes and capers, if using, season well with freshly ground black pepper, then transfer to the oven and bake for 30–35 minutes, until the egg has just set in the centre, but the frittata is ever so slightly wobbly.

Let the frittata sit for 10 minutes, then serve warm, with more natural yogurt alongside.

Preview