First Place Winner of our 2003 Recipe Contest: Roxanne Chan Albany, CA

8 eggs
8oz. Shuckman’s Regular Smoked Salmon Spread
1 cup sour cream
1 cup Shuckman’s Smoked Alder Salmon, flaked
2 green onions, sliced
1/2 cup diced red bell pepper
1/2 tsp. ground black pepper
1/3 cup chopped parsley
2 cloves garlic, minced
1 tsp grated lemon peel

Preparation:
Preheat the oven to 350°. In a large bowl whisk together the eggs, salmon spread, and sour cream until well blended. Stir in the flaked salmon, onion, bell pepper, and ground pepper until well mixed.

Pour into a 13″ x 9″ greased baking dish and bake 30 minutes or until set. Combine the rest of the ingredients in a small bowl. Cut the frittata into squares and sprinkle the gremolata over each serving.

Serving Suggestions:
This recipe is so easy and so versatile. Use for breakfast, lunch, or dinner served warm. Cut into small squares and serve cold as an appetizer.