Breakfast, lunch or dinner, this frittata this is sure to draw rave reviews.
This past summer in Seward, we had a series of some of the best meals we’ve had in Alaska – or anywhere for that matter – at an inconspicuous little restaurant called The Smoke Shack. In our view, this is hands down Seward’s best restaurant. The head chef smokes all his seafood and meat himself, and combines these with a variety of proprietary sauces to provide an authentic Alaskan dining experience, complete with the kind of consistently good service that is hit and miss at Seward’s two mega-large waterfront tourist restaurants.
One of the meals that most impressed us at The Smoke Shack was the smoked salmon frittata. Light, airy, flavorful and standing over an inch tall, we made a mental note to attempt to replicate this breakfast dish in our own kitchen. There are two keys to this dish: Start with top-notch smoked salmon, and separate the egg whites and whip them before folding in the other ingredients. We added shrimp and leeks and our own blend of seasonings. The beauty of frittatas is that with a little imagination, you can come up with your own specialty. Here’s ours.
Splashed with Cholula sauce and ready for the oven. It helps to start the frittata by cooking it for a few minutes on the stove before placing it in the oven. A non-stick pan such as the excellent ones made by Swiss Diamond are a good choice, as they are oven safe.
One pan, eggs, whatever additional ingredients are on hand, and seasoned to taste a frittata will feed a lot of hungry sailors, campers or house guests.
Smoked Salmon, Alaska Shrimp and Leek Frittata
Ingredients (For an 11 inch pan)
- non-stick, 11″ oven-safe pan
- light olive oil or other frying oil
- eight eggs, yolks and whites separated
- 4 oz smoked salmon (canned or vacuum packed).
- 4 oz Alaska shrimp, peeled
- 1 large or 2 small potatoes such as Yukon golds, diced
- 1 1/2 cups shredded Jarlsberg cheese (We chose this variety for its buttery, sweet flavor, but many other types of cheese would work well.)
- 1 cup leeks, chopped course
- fine sea salt, to taste
- Cholula sauce
- chili spice blend such as Penzeys’ Northwoods Fire, or any blend featuring a combination of black pepper, smoked chipotle, smoked paprika, cayenne or similar peppers and a pinch of oregano
- Preheat oven to 350 degrees F with rack at center position.
- Heat 3 tbsp olive oil in 11-inch pan over medium heat. Add potatoes and cook till tender, adding salt to taste. Remove from heat, set aside potatoes in bowl, wipe pan clean if necessary.
- Add 1 tbsp olive to pan over medium low heat. Add leeks and a pinch of salt and cook for about 5 minutes, until tender. Set aside leeks in bowl. Wipe pan clean if necessary.
- Meanwhile, place egg whites in mixing bowl, add 1/2 tsp sea salt and beat or whisk till soft peaks are formed. Do not create stiff peaks.
- Add chili spice blend to egg yolks, mix together, and add mixture to whites beating at slow speed until just incorporated. Do not over mix.
- Place a scant tablespoon of olive oil in pan over low heat and add cooked potatoes. Pour in egg mixture. Top with smoked salmon, shrimp and leeks. Add cheese. Add a few splashes of Cholula. Allow to cook approximately 5 minutes to firm up bottom.
- Place pan in oven and cook for 20 minutes.
This frittata pairs nicely with Champagne.
We use Alaska shrimp because they are uniquely tasty and are sustainably harvested. We harvest our own wild Alaska salmon and encourage readers to look for the “wild” or “wild-caught” label when purchasing salmon, as this is the only sustainable choice for salmon.