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Smoked Salmon Frittata

INGREDIENTS:3/4 cup olive oil
½ lb. Bermuda onions, diced
1 cup julienne of oven-roasted plum tomatoes (recipe follows)
1 lb. sliced fingerling potatoes, pre-boiled
½ cup roughly chopped marjoram
1 cup diced, grilled asparagus
16 eggs, scrambled
1 1/3 cups shredded fontina cheese
1 1/3 cup diced smoked salmon (recipe follows)
to taste, salt and pepper

4 smoked salmon rosettes
½ cup creme fraiche
2 oz. salmon caviar
4 sprigs of marjoram
8 sprigs of chives
1 lb. asparagus spears, grilled and cut into 4-inch pieces

Oven-Roasted Plum Tomatoes:
2 lbs. plum tomatoes, pre-boiled and peeled
1/3 cup chopped garlic
2 Tbsp. chopped rosemary
2 Tbsp. chopped thyme
1/3 cup olive oil
to taste, salt and pepper

Smoked Salmon:
one 4-lb. side of fresh salmon, skin-on and boneless
7 oz. brown sugar
14 oz. coarse sea salt
1 cup sliced shallots
¼ cup sliced garlic
¼ cup brandy
1 Tbsp. crushed black pepper
1/3 cup rough-chopped dill, parsley, thyme and rosemary DIRECTIONS:For frittata: Preheat oven to 400°F. On burners, heat up omelet pan on medium heat. Add 3 Tbsp. olive oil. Saute 1/3 of onions and potatoes for about 1 minute. Add ¼ cup chopped asparagus. Add ¼ of the eggs, ¼ cup roasted tomatoes, 1/3 cup diced smoked salmon, 1 Tbsp. chopped marjoram and salt and pepper to taste. Scramble until almost set. The frittata should be cooked until firm throughout with no visible liquid egg remaining. Shape into round, top with 1/3 cup fontina cheese and set in middle of oven for 2 minutes. Remove frittata and place on a 12-inch plate. Garnish with asparagus spears and smoked salmon rosette. Top with creme fraiche and caviar. Finish with a sprig of marjoram and chives.

For Oven-Roasted Plum Tomatoes: Preheat oven to 200°F. Mix all ingredients and set in a shallow roasting pan. Place in oven for 4 hours (can be done up to 2 days ahead).

For Smoked Salmon: Set salmon in a deep dish that’s big enough so it can lay fully flat. Spread salmon evenly with garlic, shallots, crushed pepper and herbs. Drizzle brandy over salmon. Mix salt and sugar well, and pack over salmon evenly. Cover with plastic wrap and set in a refrigerator for 36-48 hours. Remove salmon from brine and remove excess salt and sugar mix and herbs. Set on a rack in a cold smoker for 45 minutes to 1 hour. Set in refrigerator for two hours before using. Slice diagonally into strips. Roll strips into rosettes and dice the remaining salmon for the frittata. SERVINGS:4 servings From:From: Executive Chef Gadi Weinreich, Bryant Park Grill, New York City PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD