Scandi smoked salmon frittata
- 400g unpeeled potatoes, cut into 1.5cm dice
- 150g frozen edamame (soya beans) or peas
- 6 large eggs
- 2 tbsp chopped dill
- 1 x 120g pack smoked salmon trimmings
- ½ tbsp vegetable oil
- 150ml soured cream
- 1 tbsp chopped dill
- 1 x 120g pack smoked salmon
- 2 tsp capers
- zest of 1 small lemon
- a handful of pea shoots (about 15g)
Step by step
- Add the potatoes to a pan of boiling salted water and cook for 7 minutes, then add the frozen edamame and cook for 3 minutes more. Drain well. Preheat the grill to medium.
- Beat the eggs with some seasoning, then stir in the dill, smoked salmon trimmings and the still-warm potatoes and edamame.
- Heat the oil in an 18cm-base diameter nonstick ovenproof frying pan, swirling it around, then tip in the egg mixture. Shake gently to even out the mixture, then cook over a low to medium heat for 5-7 minutes until the egg is mostly set. Transfer to the grill to cook the top for 2-3 minutes until the frittata is set and golden. If the pan handle isn’t ovenproof, protect it from the grill by covering it with foil.
- Once cooked, leave the frittata to stand for at least 15 minutes before cutting into wedges to serve.
- If adding toppings, mix the soured cream with the dill and some seasoning, and spoon over the frittata. Add folds of smoked salmon, plus any optional extras you wish, for added flavour.