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La Belle Cuisine - More Breakfast Recipes

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"To cook is to create. And to create well...
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Smoked Salmon and Leek Frittata



 SeaBear Smokehouse

“The egg, that perfect, pristine, primal object – we may not gobble it up as
profusely now as we used to, but every mouthful should be memorable…"

~ Julia Child

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Yes, I know. It was not so very long ago that we published
"The Last Frittata Recipes You'll Ever Need". What can I say?
Once in a while, a recipe comes along that is irresistible.
Especially when it contains smoked salmon and leeks. Enjoy!

The New Basics Cookbook
by Julee Rosso and Sheila Lukins,
1989, Workman Publishing

“Frittatas are to Italians what omelets are to the French. In a frittata
(or tortilla in Spain) the filling is mixed with the eggs and the whole
mixture is cooked slowly in a skillet until set, then quickly browned
under the broiler.
Frittatas are a bit drier than omelets, not so fussy in their timing, and
much easier to make for a gang. The filling ingredients are what make
the frittata so wonderful, but it’s the eggs that bind everything together.
Frittatas can be served hot right in the skillet or left to cool at room
temperature. They can be cut into pie-shaped wedges for brunch or
supper or little squares for appetizers…”


Smoked Salmon and Leek Frittata

“Smoked salmon, leeks and chèvre make a remarkable
combination. Serve this with chilled Champagne. It’s
refreshing and delicious. Santé!”

2 portions

3 large eggs
2 tablespoons crème fraîche
1/4 teaspoon freshly ground
black pepper
2 ounces smoked salmon,
slivered (about 1/4 cup)
2 tablespoons unsalted butter
1 leek (white part and 1 inch green)
well rinsed, dried, and coarsely
chopped (about 1/2 cup)
1/4 teaspoon caraway seeds, crushed
3 tablespoons crumbled chèvre

1. Preheat the broiler.
2. Beat the eggs, crème fraîche, and pepper together in a mixing bowl.
Stir in the smoked salmon.
3. Melt the butter in a 10-inch flameproof skillet over medium heat.
When it has stopped foaming, stir in the leek and caraway. Cook,
stirring, until the leeks are golden and soft, 2 to 3 minutes. Remove
half the leeks with a slotted spoon, and set aside.
4. Lower the heat to medium-low, and stir in the egg mixture. Cook
just until the bottom is set; the top should still be wet. 3 to 4
minutes. Sprinkle with the chèvre and reserved leeks.
5. Place the skillet under the broiler, and cook until the eggs are set
and the cheese is slightly melted, 2 minutes. Serve immediately.

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