Salmon and Dill Frittata

Salmon, dill and potatoes are perfect partners in Tana Ramsay's version of this classic Italian dish, which would be perfect for lunch or a light supper
By Tana Ramsay
Salmon and Dill Frittata
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 500 g salmon, skinned
  • 1 bay leaf
  • 6 peppercorns
  • 3 tsp olive oil
  • 1 onion, finely chopped
  • 1 potato, diced
  • 6 eggs
  • 250 ml double cream
  • 25 g bunch dill, stalks removed and finely chopped
  • salad leaves, to serve

Tips and Suggestions

A frittata is an Italian egg dish, similar in composition to an omelette, but the other ingredients, such as cheese or vegetables, are mixed into the eggs rather than used as a filling. Most variants of the frittata start with a few moments on the stove top until the bottom layer of the egg mixture has solidified, and then are placed under a hot grill or baked in the oven to finish cooking.


1. Put the salmon in a medium saucepan with the bay leaf and peppercorns, cover with water and bring to the boil. Lower the heat and simmer, covered, for 5-10 minutes until cooked through. Remove the salmon from the liquid, flake into a bowl and leave to cool.

2. In a non-stick frying pan, heat the oil over a low heat and gently sweat the onion and potato for 20 minutes, covering with a lid, large plate or aluminium foil.

3. In a mixing bowl, whisk the eggs, cream and dill together and lightly season with salt and freshly ground pepper.

4. Preheat the grill. Add the salmon to the potato and onion and pour the cream mixture over. Increase the heat and cook for 10 minutes, or until the egg has started to set.

5. Put the frying pan under the hot grill for 2-3 minutes until golden. If no grill is available, put a lid on the pan and continue to cook until the frittata is set.

6. Cut into large slices and serve with a lightly dressed green salad.

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