Here in the Northwest there are many varieties of smoked salmon available. For this I don't use lox-type salmon. I buy the large piece of wild salmon that has been smoked.
This dish is light and makes a great milchig break-the-fast dish or is nice for brunch.
- Cook Time
- Prep Time
- 1 whole red onion, finely sliced
- 6 eggs, beaten
- 6 egg whites, beaten
- ¼ cup milk, cream, or half-and-half
- 1 (24-ounce) container small curd cottage cheese
- 1 (8-ounce) package smoked salmon, cut into little shreds
- Salt, pepper to taste
1. Preheat oven to 350°F and spray a 9 x 13-inch glass baking pan with cooking spray.
2. Spray a non-stick skillet with cooking spray and saute the sliced onions over medium heat until they soften. Turn off heat and set aside.
3. Whisk together eggs and egg whites.
4. Add in cream (or milk) and ½ of the 24-ounce carton of cottage cheese. Use an immersion blender to puree.
5. Mix in shredded smoked salmon, cooled sauteed onions and remaining cottage cheese.
6. Pour into prepared dish and bake until custard is set and top is browned and puffed, approximately 30 minutes. (If you like it a little firmer, add about 10 minutes.)