This festive season, get inspired with a get-together party plate starring salmon frittata and prosciutto-wrapped asparagus.
- 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.
- Place salmon, peas, onion and dill in a bowl. Toss to combine. Spoon mixture into prepared pan.
- 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.
- 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.
- Make Chive, lemon and caper dressing: Place creme fraiche, lemon rind, chives and capers in a small bowl. Stir to combine.
- Arrange frittata and asparagus on a platter. Serve with Chive, lemon and caper dressing.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set