“Paleo Russian Brunch: Scrumptious Smoked Salmon and Leek Frittata with Creamy Dill Sauce”

Allergens

None

Ingredients

• 8 large eggs
• 1/2 cup full
• fat coconut milk
• 1 teaspoon sea salt, divided
• 1/4 teaspoon black pepper, ground
• 1 tablespoon extra virgin olive oil
• 1 medium leek, white and light green parts only, thinly sliced
• 6 oz smoked salmon, flaked or chopped into bite
• sized pieces
• 1 cup cherry tomatoes, halved
• 2 tablespoons fresh dill, finely chopped For the Creamy Dill Sauce:
• 1/2 cup full
• fat coconut milk
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced or grated
• 1/4 cup fresh dill, finely chopped

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, coconut milk, 1/2 teaspoon salt, and black pepper until well combined. Set aside.
3. In an oven safe skillet, heat olive oil over medium heat. Add the sliced leek and sauté for 4 5 minutes or until softened.
4. Stir in the flaked smoked salmon and cook for another 2 minutes to warm through.
5. Pour the egg mixture over the leek and salmon, then add cherry tomatoes on top. Sprinkle with remaining 1/2 teaspoon salt.
6. Transfer the skillet to the preheated oven and bake for 20 25 minutes or until the frittata is set and golden brown. Remove from the oven and let it rest for a few minutes before slicing.
7. In the meantime, prepare the Creamy Dill Sauce by whisking together coconut milk, lemon juice, Dijon mustard, garlic, and fresh dill in a small bowl. Season with salt and pepper to taste.
8. Slice the frittata into wedges or individual portions and serve alongside the Creamy Dill Sauce for dipping.

Chef’s Insight

The combination of smoky salmon, savory leeks, and tangy dill sauce creates a harmonious balance of flavors that elevates this dish to new heights.

Notes

The frittata can be made ahead of time and reheated before serving.