Smoked Salmon Frittata
- 2 whole large potatoes peeled and cut into thick slices
- 1 tbsp oil
- 100 g Castle MacLellan Smoked Salmon Pate
- 6 whole eggs
- A handful of dill roughly chopped
- Black pepper
- 100 g frozen peas
- 1/2 bunch spring onions chopped
- 50 g smoked salmon trimmings cut into strips, if liked
- A generous handful of rocket leaves
Boil the potato slices in lightly salted water until just tender. Drain.
Heat the oil in a large frying pan and fry the potato slices until they start to brown.
Meanwhile, place the smoked salmon pate in a medium sized bowl and gradually beat in the eggs, one at a time until well mixed together.
Stir in the chopped dill and season with a little salt and black pepper.
Pour the salmon and egg mixture into the pan over the potato slices and sprinkle in the peas and spring onions.
Cook over low heat for about 15 minutes until the eggs are no longer runny. If liked the frittata can be topped with smoked salmon trimmings and placed under a hot grill to lightly brown the top.
Cut into wedges and serve garnished with rocket leaves.
Tip: Add any leftover cooked vegetables, such as broccoli, to the pan with the potatoes just as they are starting to brown.
Sprinkle a handful of grated cheese over the top of the frittata before placing under the grill.