Mini Frittatas with Smoked Salmon and Herbed Creme Fraiche
A flavoursome starter that places smoked salmon into a cullinery context of mixed pepper and artichoke pestos, egg and creme fraiche.
Recipe Information
| SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|
| Smoked Salmon,Fillet | Starter,Savoury | Fry,Grill | 30 mins to 1 hour |
Ingredients
- 15ml spoon olive oil
- 1 small onion, finely sliced
- 250g potatoes, peeled and thinly sliced
- ½ x 290g jar mixed pepper antipasto
- ½ x 285g jar artichoke antipasto, drained
- salt and freshly ground black pepper
- 6 medium size eggs, beaten
- 125g pack smoked salmon
- 75g creme fraiche
- 15ml spoon each of freshly chopped dill, mint and parsley
Method
Preheat the grill, then gently heat the oil in a 20cm frying pan. Cook the onions for 2 minutes. Add the potatoes and cook, stirring occasionally for 4 minutes.
Sprinkle over the peppers and artichoke. Season the beaten eggs and gently pour over the base. Allow the frittata to cook gently for a further 5 minutes until almost set.
Finish off the frittata under the grill until golden brown.
When cool to the touch slice into wedges or cut out rounds and pile the smoked salmon on top.
Top with creme fraiche mixed with the herbs and serve immediately.
