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Serves 6 for a light lunch or picnic
 Oak Roasted Salmon Frittata Recipe
6 Eggs
Oak Roasted Salmon
150g  cubed Feta Cheese
2 Spring Onions - coarsely sliced
3 large handfuls Spinach
100g  Mangetout
1 tbsp Flat Leaf Parsley - chopped
1 Red Chilli - chopped (optional)  
Freshly grated Parmesan Cheese
1 tbsp 
Fino Olive Oil
Halen Mon Sea Salt and Pepper
Pre-heat the oven to 180°C.
Break the eggs into a mixing bowl.  Beat with a hand whisk until frothy and season with Halen Mon Sea 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. Pour in the egg mixture, flake in the Oak Roasted 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.
Print Recipe Here


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