Name: Salmon and herb frittata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Breakfast
Ingredients: 10-14 baby potatoes; 150 g smoked salmon or salmon trout; 25 ml fresh dill chopped; 25 ml fresh parsley chopped; 8 eggs large, lightly whisked; 100 ml crème fraîche; 3 ml lime or lemon zest; rocket to garnish

Recipe Disclaimer

Tap for method

Ingredients (8)

10-14	baby potatoes
150 g	smoked salmon — or salmon trout
25 ml	fresh dill — chopped
25 ml	fresh parsley — chopped
8	eggs — large, lightly whisked
100 ml	crème fraîche
3 ml	lime — or lemon zest
	rocket — to garnish

Tap for ingredients

Method:

Boil the potatoes until just tender. Peel and slice.

Heat a 27cm non-stick frying pan over a medium heat. Add a little olive oil and swirl it around to coat the pan.

Arrange the potato slices over the base of the pan. Top with half of the salmon and sprinkle with 5ml each of the herbs. Pour in the egg and shake the pan to distribute the egg around the potatoes.

Place the pan under a hot grill and continue to cook until the top of the frittata is completely set.

Mix the crème fraîche, remaining herbs and zest together. Cut the frittata into wedges and serve topped with the remaining smoked salmon, herbed crème fraîche and rocket.

Text and image: Ideas magazine

To
receive quick and convenient weekday recipes, join our Easy Weekday
Meals mailing list, and for up-to-date trending food, restaurant and
wine news subscribe to our Editor’s Weekly newsletter.