Award-Winning Oak Smoked Irish Organic Salmon
The dish for the bit of salmon left over from Sunday. Eggs, potato, leek, salmon, herbs, one ovenproof pan. Two minutes on the hob to set the bottom, fifteen in the oven to finish the top. Eat it warm out of the pan or cold the next day. Frittata is the rare dish that genuinely gets better in the fridge overnight.
Heat the oven to 180°C fan.
Warm the olive oil and butter together in a 25cm ovenproof frying pan over a medium heat. Soften the leek for 5 minutes until just colouring at the edges.
Add the cooked potatoes and fry for 3 minutes, turning, so they pick up some colour on the cut sides.
Beat the eggs in a jug with the dill, chives, a generous crack of pepper, and a small pinch of salt. The salmon brings a lot of salt, so be conservative.
Pour the egg mixture over the leeks and potatoes. Scatter the salmon trimmings across the top. Dot teaspoons of cream cheese around the pan. Scatter the parmesan.
Cook on the hob for 2 minutes until the underside is set.
Transfer the pan to the oven. Bake for 12 to 15 minutes until the centre is set and the top is golden. A knife pushed into the centre should come out clean.
Let the frittata rest in the pan for 5 minutes before sliding it out and cutting into wedges.
