Salmon and fennel frittata
A recipe from the Good Food collection.
Ingredients
1½ tablespoons olive oil
1 onion, finely chopped
1 fennel bulb (280 g), finely chopped
1/4 cup (60 ml) white wine
2 cups (60 g) watercress sprigs
12 eggs
1¾ cups (440 ml) cream
1/4 cup (15 g) chopped fresh dill
1/2 cup (50 g) grated Parmesan
300 g smoked salmon, cut into strips
Method
Step 1
Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a 22 cm springform tin and line the base and side with baking paper, making sure you have a tight seal all the way around the tin. Heat the olive oil in a heavy-based pan and add the onion, fennel and a pinch of salt. Cook over low heat for 5 minutes, stirring occasionally. Add the white wine and cook for another 5 minutes, or until the vegetables are tender. Remove from the heat and leave to cool.
Step 2
Finely chop half the watercress and divide the remainder into small sprigs. Beat the eggs lightly and add the cream, dill, Parmesan, chopped watercress, and the onion and fennel mixture. Season with plenty of salt and black pepper.
Step 3
Pour half of the egg mixture into the prepared tin, sprinkle with 200 g smoked salmon and pour in the remaining egg mixture. Place the tin on a baking tray in case it leaks and bake for 65 minutes, or until the frittata is set, cooked in the centre and golden on the surface. Remove from the pan and peel off the baking paper from the side. Flip over onto a plate and remove the baking paper from the base, flip over again onto a serving dish and arrange the remaining salmon and watercress on top. Cut into slices and serve warm.
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