Vintage Hotels’ Smoked Salmon, Leek & Goat Cheese Frittata

Summer calls for effortless, flavourful dishes, and this Smoked Salmon, Leek and Goat Cheese Frittata is a beautiful way to elevate any brunch or midday gathering. From the culinary team at Pillar & Post, this recipe blends airy eggs with tender leeks and rich, smoky salmon for a dish that feels both refined and inviting. It’s the kind of seasonal favourite that pairs perfectly with a relaxed afternoon and a glass of something crisp.

Smoked Salmon, Leek & Goat Cheese Frittata

Serves 6 – 8 people

Ingredients:

2 large Leeks
10 large Eggs
1/3 cup of 35% Cream
2 tbsp Unsalted butter
6 oz Smoked salmon
4 oz Goat cheese
Pinch of fresh dill
Kosher salt and black pepper to taste

Method:

1. Preheat the oven to 350°F.
2. Rinse the leeks, and slice each in half lengthwise, then cut into half inch rounds. Place them in a stainless-steel bowl with cold water and agitate thoroughly. Separate the layers. Repeat as many times needed to remove all sand and dirt. Strain leeks into a colander, then remove and pat dry.
3. Heat the butter in a 10-inch, non stick, oven safe skillet until foaming subsides. Add leeks and kosher salt and pepper. Sweat until leeks are soft and starting to brown (5 to 8 minutes).
4. While the leeks are cooking, whisk together the egg and heavy cream in a large bowl. Gently blend in the smoked salmon, dill and half of the crumbled goat cheese.
5. Reduce heat to medium, and pour in your egg mixture over the leeks. Use a fork or a spatula to evenly distribute the salmon and goat cheese, but don’t stir up the blend. Cook until the sides of the frittata begin to set.
6. Remove from the heat and sprinkle the remaining cheese on top of the eggs and bake for 18 to 25 minutes, until the frittata has puffed and the center is set. It should appear soft and custardy in the center not liquidy.
7. Let stand for 5 minutes before cutting and serving.

Tips:

Smoked salmon can be salty, so make sure to taste before you cook in case you need to adjust the seasoning.