0:35

To Prep

0:20

To Cook

14

INGREDIENTS

EASY

DIFFICULTY

8

SERVINGS

5

AVG RATING

(2 Members)

Smoked salmon frittata and prosciutto-asparagus platter
  • Ingredients
  • Nutrition
    • Method
    • Notes
    1. 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.

    2. Step 2

      Place salmon, peas, onion and dill in a bowl. Toss to combine. Spoon mixture into prepared pan.

    3. 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.

    4. 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.

    5. Step 5

      Make Chive, lemon and caper dressing: Place creme fraiche, lemon rind, chives and capers in a small bowl. Stir to combine.

    6. Step 6

      Arrange frittata and asparagus on a platter. Serve with Chive, lemon and caper dressing.

    Budget tip: Use a 210g can red salmon, flaked, skin and bones removed, instead of smoked salmon and save around $4.21 in total.

  • Method
  • Notes
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