Follow these steps for perfect results
smoked salmon trimmings
roughly chopped
eggs
large
fresh dill
chopped
frozen peas
defrosted
lemon
zest only
spring onions
chopped
olive oil
salt
pepper
Parmesan cheese
grated
creme fraiche
lemon juice
wholegrain mustard
salt
to taste
pepper
to taste
rocket, spinach and watercress leaves
Beat eggs in a large bowl.
Add dill, lemon zest, salt, pepper, and grated Parmesan to the eggs and mix well.
Heat olive oil in an oven-proof saute or frying pan.
Sauté spring onions in the pan until softened.
Add smoked salmon trimmings and peas to the pan and warm through.
Pour the egg mixture into the pan.
Cook until the bottom of the frittata is set and golden brown, jiggling and moving the mixture occasionally.
Place the frittata under the grill to finish cooking the top for 3-5 minutes.
Garnish with freshly grated Parmesan, if desired.
In a separate bowl, mix creme fraiche, lemon juice, wholegrain mustard, salt, and pepper to create the salad dressing.
Toss the rocket, spinach, and watercress leaves with the dressing.
Tip the frittata onto a large plate.
Top the frittata with the salad to serve.
Expert advice for the best results
Use different herbs like chives or parsley for variation.
Add a splash of milk or cream to the egg mixture for a richer texture.
Everything you need to know before you start
5 minutes
Can be made a day ahead and reheated.
Serve on a platter, garnished with fresh dill sprigs and a lemon wedge.
Serve warm or at room temperature.
Accompany with a side of fresh fruit.
Complements the salmon.
Discover the story behind this recipe
Common brunch dish.
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