Smoked salmon frittata and prosciutto-asparagus platter Recipe
Ingredients
200g smoked salmon, thinly sliced
1 cup frozen peas
2 green onions, thinly sliced
1 tablespoon finely chopped fresh dill
6 eggs
1/2 cup milk
16 slices Primo prosciutto
16 asparagus spears, trimmed
Olive oil cooking spray
Chive, lemon and caper dressing
1/3 cup creme fraiche
1 teaspoon finely grated lemon rind
1 tablespoon finely chopped fresh chives
1 teaspoon drained baby capers, rinsed, chopped
Smoked salmon frittata and prosciutto-asparagus platter Recipe
Method
Step 1
Preheat oven to 190C/170C fan-forced. Grease a 6cm-deep, 22cm (base) square cake pan. Line base and sides with baking paper, extending paper 2cm above edge of pan.
Step 2
Place salmon, peas, onion and dill in a bowl. Toss to combine. Spoon mixture into prepared pan.
Step 3
Whisk eggs and milk together in a jug. Season with salt and pepper. Pour into pan. Bake for 20 minutes or until set. Stand in pan for 5 minutes. Transfer to a chopping board. Cut into 16 pieces.
Step 4
Meanwhile, wrap 1 slice prosciutto around each asparagus spear. Spray a chargrill pan with oil. Heat over medium-high heat. Cook asparagus, turning, for 4 to 6 minutes or until tender.
Step 5
Make Chive, lemon and caper dressing: Place creme fraiche, lemon rind, chives and capers in a small bowl. Stir to combine.
Step 6
Arrange frittata and asparagus on a platter. Serve with Chive, lemon and caper dressing.
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