Smoked Salmon, Citrus Mousseline Cream & Tobiko Caviar Frittata Recipe

Cook potatoes

Place halved new potatoes in a medium saucepan and cover with cold water. Add a pinch of salt and bring to a boil. Cook until just tender when pierced with a fork, about 10–12 minutes. Drain and set aside to steam-dry for 2 minutes, then toss with 1 tablespoon olive oil, 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Keep warm.

Sauté spinach & onion

Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a 10-inch ovenproof nonstick or cast-iron skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the chopped baby spinach and cook until wilted, about 1–2 minutes. Remove mixture to a bowl and set aside. Wipe the skillet clean with a paper towel.

Beat eggs

In a large bowl, whisk together 8 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1/2 cup grated Parmigiano-Reggiano, 1 tsp salt and 1/2 tsp freshly ground black pepper until uniformly combined and slightly frothy.

Combine and begin cooking

Heat the same 10-inch ovenproof skillet over medium heat and add the remaining 1 tablespoon extra-virgin olive oil. Pour in the egg mixture and cook undisturbed for 1–2 minutes until the edges begin to set. Using a spatula, gently pull the set edges toward the center allowing uncooked egg to flow underneath. Scatter the sautéed spinach and onion evenly over the eggs and add the cooked potatoes in an even layer. Sprinkle the snipped chives over the top.

Finish in the oven

Preheat the oven to 375°F (190°C). When the eggs are mostly set but still slightly runny on top (about 4–5 minutes on the stove), transfer the skillet to the oven. Bake until the frittata is set in the center and lightly golden on top, about 8–10 minutes. A knife inserted in the center should come out clean. Remove from oven and let rest 3 minutes.

While the frittata bakes, prepare the citrus mousseline. In a small chilled bowl, combine 1/2 cup creme fraiche, 1 tablespoon fresh lemon juice, 1 tsp orange zest, 1 tsp finely chopped dill, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Using a small whisk, fold in 1/4 cup cold heavy cream until the mixture is light and slightly whipped (soft peaks). Taste and adjust lemon, salt or dill to preference. Transfer to a piping bag or small squeeze container for plating.

Slice smoked salmon into strips or ribbons and toss lightly with 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest to brighten flavor. Keep chilled briefly while frittata finishes.

To serve, slice the frittata into 6–8 wedges. Place each wedge on a warm plate. Top each wedge with 1–2 oz smoked salmon (approximately 1–1.5 tablespoons or more if desired), a dollop or a small piped smear (about 1 tablespoon) of citrus mousseline cream, and a small spoonful (about 1 teaspoon) of tobiko caviar. Garnish with microgreens or baby arugula and an extra pinch of chives. Arrange the seasoned new potatoes alongside or scatter them within the plate as preferred.

Serve immediately so the frittata is warm and the mousseline and tobiko provide cool, bright contrasts.