Smoked salmon and pea frittata recipe
A chunky frittata made from smoked salmon, fresh dill, peas, onions, lemon and parmesan. Serve with watercress and a crème fraiche dressing.
Ingredients
- 100 g smoked salmon trimmings, roughly chopped
- 8 large eggs
- 1 handful of fresh dill, chopped
- 100 g frozen peas, defrosted
- 1 lemon, zest only
- 4 spring onions, chopped
- 1 dash olive oil
- 1 pinch salt and pepper
- 25 g Parmesan cheese, grated, to serve (optional)
- 140 g rocket, spinach and watercress leaves
- 100 ml crème fraiche
- 1 lemon, juice only
- 1 tsp wholegrain mustard
- 1 pinch salt and pepper, to taste
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Beat the eggs in a large bowl and add the dill, lemon zest, salt and pepper and some grated parmesan.
- Heat olive oil in an oven-proof sauté or frying pan. Sauté the spring onions (use a small amount of oil in a shallow pan and fry over a relatively high heat) for a few minutes to soften.
- Add the salmon trimmings to warm through and take on some extra flavour, along with the peas.
- Then, pour in the egg mix and cook, jiggling occasionally and moving the mixture around in the pan, until the bottom of the frittata is set and golden brown.
- Pop the frittata under the grill to finish cooking the top, for about 3-5 minutes. Finish with freshly grated Parmesan if wanted.
- For the salad, mix the dressing ingredients together and toss with the leaves.
- To serve, tip the frittata on to a large plate and top with the salad.
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