Smoked Salmon and Goat’s Cheese Frittata
By Alison Taafe
200 grams smoked salmon slices
12 eggs, extra large
18 black olives, pitted and halved
¼ small bunch dill leaves, coarsely chopped
250 grams goat’s cheese, crumbled
100 grams mature cheddar cheese, grated
Dill sprigs for garnish
Sea salt and freshly ground black pepper
50 ml olive oil
6 tablespoons ricotta cheese and 6 black olives for garnish
Cut the smoked salmon into strips and set aside. Crack all the eggs into a bowl and whisk well with plenty of seasoning. Carefully fold in the smoked salmon, olives, dill and both cheeses to the egg mixture. Brush a non-stick baking tray with olive oil or, alternatively, line the tray with baking paper and then pour in the egg mixture.
Rearrange the ingredients if they have settled in one area. Place into a hot oven of about 180°C and bake uncovered until the eggs set and are a nice golden colour (about 15 – 20 minutes approx). Remove and allow to cool and settle for a couple of minutes. Place a chopping board directly over the top of the tray and carefully but quickly, holding onto the board and the tray, flip it over and out.
Use a sharp, serrated-edged knife to cut it into 12 even pieces. Place two pieces attractively onto each plate, slightly overlapping. Add a spoon of ricotta on top and finish with a few sprigs of the dill and some olive halves to garnish.
Some tips from Alison
A good tip is to invest in a really good, non-stick baking tray (26 x 32 cm approximately).
Be bold in rearranging the ingredients after you have poured the mixture into the pan. Your aim is to make sure everyone gets an equal amount of olives, smoked salmon and cheese.
Wait until the frittata has cooled down before trying to cut it, it’s easier. Warm it up if you wish after it’s cut but cover with foil if heating in an oven.
Cut the dill close to serving time as it otherwise tends to go black and spoil.
"recipes from Wild Water and Woodsmoke, available for purchase from The Salmon Shop"