HOT SMOKED SALMON FRITTATA WITH BEET­ROOT REL­ISH

that's life (Australia) - - Devastating -

SERVES 8

PREP AND COOK: 45 MINS

• 6 cage-free eggs

• 250g tub sour cream • 1⅓ cups grated ex­tra

sharp parme­san

• 1 tblsp horse­rad­ish

cream

• ½ cup chopped fresh

chives

• 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

serve

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.

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