Salmon Trilogy Part Iil Gravad Salmon Pasta Frittata
Elevate your brunch game with the "Salmon Trilogy Part II: Gravad Salmon Pasta Frittata," a luxuriously savory fusion of Nordic-inspired gravad salmon and comforting Italian pasta frittata. This elegant dish features silky strips of gravad salmon layered atop a golden, oven-baked frittata made with creamy eggs, Parmesan, cooked spaghetti, and fresh dill. A touch of capers and a sprinkle of lemon zest add vibrant, zesty notes, perfectly complementing the richness of the fish and creamy base. Easy to prepare in just 40 minutes and perfect for feeding a crowd, this stunning dish transitions seamlessly from a show-stopping brunch centerpiece to a satisfying lunch or dinner option. Serve warm or at room temperature, garnished with fresh dill for a truly impressive and flavorful experience.
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Recipe Information
Ingredients
- 200 grams Gravad salmon
- 200 grams Spaghetti (cooked and cooled)
- 6 large Eggs
- 100 ml Heavy cream
- 50 grams Parmesan cheese (grated)
- 2 tablespoons Fresh dill
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 tablespoon Capers
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 180°C (350°F).
Slice the gravad salmon into thin strips and set aside.
In a large bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and black pepper until fully combined.
Chop the fresh dill finely and stir it into the egg mixture.
Add the cooked spaghetti to the egg mixture, ensuring the pasta is evenly coated.
Heat the olive oil and butter in an oven-safe, non-stick skillet over medium heat.
Pour the pasta and egg mixture into the skillet, spreading it out to form an even layer.
Cook on the stovetop for 5-7 minutes, until the edges begin to set but the center is still slightly runny.
Gently press the salmon strips, capers, and lemon zest into the top of the frittata.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully set and golden on top.
Remove from the oven and allow it to cool slightly before slicing into wedges.
Garnish with additional dill if desired, then serve warm or at room temperature.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 13.9 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 1006 mg | 44% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.7 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 194 mg | 15% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 299 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
