OAK ROASTED SALMON FRITTATA
Serves 6 for a light lunch or picnic

6 Eggs
2 160g portions Oak Roasted Salmon
1 cupful cubed Feta Cheese
2 Spring Onions - coarsely sliced
2 large handfuls Washed Spinach
1 cupful Mangetout
1 tbl Flat Leaf Parsley - chopped
1 Red Chilli - chopped (optional)
  Freshly grated Parmesan Cheese
1 tbl Olive Oil
  Seasoning

Break the eggs into a mixing bowl.  Beat with a hand whisk until frothy and season with salt and pepper.  Heat the olive oil in a large frying pan with heat resistant handles (suitable for grilling).  Throw in chilli, spring onions and spinach
and stir-fry until the spinach is beginning to wilt, then add the mangetout and cook until tender.  Pre-heat the grill. Pour in the egg mixture, flake in the Salmon and sprinkle with feta, parsley and finally parmesan.  Allow to cook over a medium heat until the egg base is set and then place the pan under the grill until risen and golden.   Either serve immediately with Ciabatta bread and a watercress salad or allow to cool, slice and take to picnic.


SMOKED TROUT DIP OR PATE
Serves 6

2 Smoked Trout Fillets approx 160g
1 Tub Cream Cheese
1 Lemon
Single Cream
Black Pepper & Paprika

Blend together the Smoked Trout Fillets and the cream cheese.  Add lemon juice and freshly ground black pepper to taste.  If necessary loosen the mixture by adding single cream.  Garnish with a sprinkle of paprika or chopped parsley. Serve as a dip with freshly prepared crudite and bread sticks or crisps. 

The Smoked Trout produces a very delicate flavour.  Substitute with or Smoked Salmon Trims for a more robust pate or with poached Smoked Haddock flakes And a little softened butter for really fulsome flavour.