HOT SMOKED SALMON FRITTATA WITH BEETROOT RELISH
PREP AND COOK: 45 MINS
• 6 cage-free eggs
• 250g tub sour cream • 1⅓ cups grated extra
• 1 tblsp horseradish
• ½ cup chopped fresh
• ⅓ cup chopped fresh dill, extra sprigs to garnish
• 2 x 185g packets hot-smoked salmon, skin removed
• 1 cup semi-dried
tomatoes, well-drained • Beetroot relish, to
1 Grease a 19cm x 30cm lamington pan. Line base and two sides with baking paper, extending paper 2cm above pan edges. 2 Whisk eggs, sour cream, parmesan and horseradish in a large jug until combined. Whisk in chives and dill. Season with salt and pepper. Pour into prepared pan.
3 Break the salmon into 3cm pieces and scatter over the egg mixture with the semi-dried tomatoes.
4 Cook in a moderately slow oven (160°C) for about 25 minutes, or frittata is set and golden brown. Transfer pan to a wire rack to cool. Cover. Refrigerate in pan until cold.
5 To serve, lift frittata out of pan onto a chopping board. Cut into rectangles. Top with relish. Garnish with dill sprigs.