Frittata with Smoked Salmon
(serves 2-3)
Taken from Sue Lawrence’s A Cook’s Tour of Scotland.
 |
|
Frittata: Try this with hot or cold smoked salmon | What do I need?
6 large free-range eggs
200ml (½ pint) crème fraîche
2 tsp horseradish sauce
Salt and freshly ground black pepper
Half small red onion, peeled and finely chopped
10g (¼ oz) chives, chopped
25g (1 oz) butter
100g (3 ½ oz) smoked salmon, thinly sliced
1 lime or lemon, juice
What do I do?
Beat the eggs and crème fraîche with the horseradish and a little seasoning.
Lightly sauté the onion and chives in the butter until just softened then, over a medium heat, tip in the egg mixture.
Leave for a couple of minutes and then push in from the sides with a spatula. Cook for 7-8 minutes, or until almost set.
Lay the smoked salmon slices over.
Place under a pre-heated hot grill for 2-3 minutes, or until the eggs are just set.
Aga cooking
2, 3 and 4 oven Aga: Use the Aga frying pan with the removable handle. Cook on the hotplates then transfer to the top of the roasting oven, removing handle for oven grilling, for 2-3 minutes until the eggs are set.
Then squeeze over the lemon juice and serve at once in wedges, with salad.
Tip
This dish is also good with flakes of hot-smoked salmon instead of the cold thinly sliced smoked salmon.
Visit our own Agalinks page for a book review of Sue Lawrence's
A Cook's Tour of Scotland
|
