It’s a nice and easy dinner night tonight – we wanted something fresh, light and healthy (which comes with the benefit of leftovers for lunch tomorrow). Perfect!
Salmon, Asparagus and New Potato Frittata
Salmon, dill and asparagus are great together and they make this fairly simple frittata into so much more than the sum of its parts. Delicious when served warm, with a salad or steamed veg, and tasty when eaten cold for lunch - it's many meals in one!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 400 g Potatoes, cut into ½cm slices
- 250 g Salmon Fillets
- 6 Free Range Eggs
- 50 ml Milk
- 2 tbsp Crème Fraîche
- 2 Spring Onions, finely slices
- 2 tbsp Fresh Dill, chopped
- 1 tsp Sea Salt
- 1 tsp Freshly Ground Black Pepper
- 1 tbsp Olive Oil
- 100 g Asparagus, cut into 5cm lengths
Preheat the oven to 180°C.
Put the potatoes in a pan of cold water then bring to the boil. Simmer for 15-20 minutes until tender. Drain and allow to cool.
Meanwhile, wrap the salmon fillets in a tin foil parcel and bake in the oven for 20 minutes until cooked through. Remove from the oven, open the foil parcel and allow to cool before flaking into chunks.
Break the eggs into a large jug or bowl and beat well, before adding in the milk, crème fraîche, spring onion, dill and seasoning. Stir well and put to one side.
Pre-heat the grill to a medium-high setting.
Heat the oil in a large frying pan over a medium heat then add in the potato slices and allow them to slightly colour on the edges, before scattering over the asparagus and cooking for a further 2-3 minutes. Add in the salmon chunks and pour over the egg mixture, shaking the pan to ensure there are no air bubbles.
Cook on the hob for a few minutes until set at the bottom and around the edges, before putting under the grill for a further 5-8 minutes until cooked through. When it's done it will be golden brown and slightly puffed up on the top.
Allow to cool for a minute or two before turning out, cutting into chunks and serving.