Salmon recipes for Easter

  • Smoked salmon can take your Easter brunch to the next level.

    Smoked salmon can take your Easter brunch to the next level. Tom McCorkle for The Washington Post

Posted4/17/2019 6:06 AM
Smoked Salmon Frittata.
Smoked Salmon Frittata. - Tom McCorkle for The Washington Post

Smoked Salmon Frittata

Here, hot-smoked salmon, potatoes, chives, creme fraiche and goat cheese make for an ultrarich frittata that's appropriate for any brunch.

For this recipe, use a 10- to 12-inch, well-seasoned cast-iron skillet or ovenproof nonstick skillet. If you don't have either on hand, you can bake the frittata in a generously buttered casserole dish. (You'll need to cook the onion before assembly.) Hot-smoked salmon has a flaky, more "roasted" texture than cold-smoked, lox-style salmon.

8 ounces Yukon Gold potatoes, cut into ½-inch dice (unpeeled; about 1½ cups)

12 large eggs

8 ounces creme fraiche

1 teaspoon kosher salt

1 teaspoon cracked black pepper

2 tablespoons finely chopped fresh chives

2 tablespoons unsalted butter

½ cup diced red onion

8 ounces hot-smoked salmon, coarsely chopped (skinned; see note)

One 4-ounce log goat cheese

Place the potatoes in the microwave in a steamer bowl or microwave-safe container. Cover partially and microwave on HIGH for 5 to 7 minutes, until fork-tender. Drain any liquid.

Preheat the oven to 350 degrees.

Whisk together the eggs, creme fraiche, ½ teaspoon of the salt, the black pepper and chives in a mixing bowl, until they are well blended and no streaks remain.

Melt the butter in your skillet over low heat. Add the onion and cook for about 5 minutes, until softened and translucent, about 5 minutes. Add the cooked potatoes to the skillet and mix with the onion. Season with remaining ½ teaspoon salt. Cook for an additional minute, until the potatoes are warmed through. Scatter the chopped salmon into the pan.

Next, pour in the egg mixture. Use your spatula to gently push it around, ensuring the ingredients are evenly dispersed. Cook for a few minutes, until the bottom half begins to set. Dot the top of the frittata with pinches of goat cheese.

Transfer the skillet to the oven; bake (middle rack) for 20 to 25 minutes, or until the frittata is golden brown and puffed. It should still jiggle ever so slightly in the center.

Let cool for 5 minutes before serving. Run a table knife gently around the edge, then tip the skillet to let the frittata slide out onto a plate or cutting board.

Serves 6 to 8

Nutrition | Per serving (based on 8): 360 calories, 20 g protein, 9 g carbohydrates, 27 g fat, 15 g saturated fat, 380 mg cholesterol, 560 mg sodium, 0 g dietary fiber, 0 g sugar

From Angela Davis, who blogs at

Smoked Salmon Deviled Eggs.
Smoked Salmon Deviled Eggs. - Tom McCorkle for The Washington Post

Smoked Salmon Deviled Eggs

Food blogger Angela Davis likes to mix mayonnaise and cream cheese with the egg yolks for an even more decadent base for smoked salmon. Capers serve double duty as a pretty garnish and a pop of briny pickled flavor to cut through the eggs' fatty richness.

To prepare the eggs in advance, refrigerate the bag of filling and the hollowed egg whites, loosely covered with plastic wrap. When you're ready to serve the eggs, snip off one bottom corner of the bag to pipe the filling into the egg whites, then garnish as directed.

8 large eggs

2 tablespoons softened cream cheese

2 tablespoons mayonnaise or more as needed

½ teaspoon fresh lemon juice

2 teaspoons minced fresh tarragon or dill

2 teaspoons finely chopped fresh chives

Kosher salt

Cracked black pepper

2 ounces cold-smoked salmon, chopped into 1-inch pieces, for garnish

1 tablespoon drained capers, for garnish

Fill a large bowl with cold water and ice cubes.

Bring a large pot of water to a full, rolling boil over medium-high heat. Carefully lower in the eggs. Cook for exactly 11 minutes, then drain the pot. Shake it vigorously back and forth a few times to crack the eggshells. Immediately transfer the boiled eggs to a bowl filled with ice water. Once the eggs have cooled completely, peel under running water.

Pat the eggs dry with a paper towel or lint-free cloth. Use a non-serrated knife to slice the eggs in half. Use a spoon to gently remove the yolks. (Tip: For a perfectly smooth filling, press the yolks through a fine-mesh strainer, which will shred them instantly.)

Discard 4 of the egg white halves; the extra yolks make for a more generous filling. Mash the yolks thoroughly with the cream cheese and 2 tablespoons of mayo. Stir in the lemon juice and herbs. Only if necessary, add a touch more mayo to make the mixture a smooth consistency that holds its shape. You don't want the filling to be gloppy. Season lightly with salt and pepper.

Transfer the filling to a zip-top bag, pushing all the filling down to the bottom of the bag. Snip off one of the bottom corners to transform it into a piping bag. Pipe filling into the egg whites. Garnish each egg with a folded slice of salmon and a couple of capers. Serve right away.

Serves 12

Nutrition | Per serving: 80 calories, 5 g protein, 0 g carbohydrates, 6 g fat, 2 g saturated fat, 150 mg cholesterol, 150 mg sodium, 0 g dietary fiber, 0 g sugar

From Angela Davis, who blogs at

Smoked Salmon Egg Scramble.
Smoked Salmon Egg Scramble. - Tom McCorkle for The Washington Post

Smoked Salmon Scrambled Eggs

Soft and creamy scrambled eggs get even better with the addition of smoked salmon folded in at the last minute.

This dish is best prepared just before serving. If you like your eggs a little more firm, use a 9-inch skillet.

8 large eggs

2 tablespoons heavy cream or crème fraîche

2 tablespoons unsalted butter

4 ounces cold-smoked salmon, chopped (see note)

Kosher salt

Freshly cracked black pepper

2 teaspoons finely chopped fresh chives

Crack the eggs into a bowl and combine with heavy cream or creme fraiche. Whisk until well blended and no streaks remain.

Melt the butter in an 8-inch nonstick skillet over low heat. Pour in the eggs; the skillet will be full. Watch the edges of the pan, where you'll see the eggs set first. This typically takes 30 seconds to a minute. Once you start to see the cooked edges turn opaque, use a flexible spatula to push the outer eggs toward the center of the skillet. Every few seconds as the eggs set up again, push the cooked eggs toward the center, allowing raw egg to flow toward the edge of the skillet.

Once the eggs are mostly set, turn off the burner and let the residual heat finish cooking them, while gently stirring to break up larger curds and/or folding to help the top part of the eggs set. Fold in the chopped salmon. Taste, and season with a pinch of salt; however, be mindful that the salmon is already salty.

Note: The texture of cold-smoked salmon works best here (silky), but hot-smoked salmon (flakier, with a "roasted" texture) will do.

Finish with a sprinkling of cracked black pepper and chives. Serve right away.

Serves 3 to 4

Nutrition | Per serving: 290 calories, 19 g protein, 2 g carbohydrates, 22 g fat, 13 g saturated fat, 485 mg cholesterol, 490 mg sodium, 0 g dietary fiber, 0 g sugar

From Angela Davis, who blogs at

Go to comments: 0 posted
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.