Smoked salmon frittata and prosciutto-asparagus platter

Recipes / Fish

This festive season, get inspired with a get-together party plate starring salmon frittata and prosciutto-wrapped asparagus.

Recipe «Smoked salmon frittata and prosciutto-asparagus platter» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 200g smoked salmon, thinly sliced, 1 cup frozen peas, 2 green onions, thinly sliced, 1 tbsp finely chopped fresh dill, 6 eggs , 1/2 cup milk, 16 slices prosciutto, 16 asparagus spears, trimmed , Olive oil cooking spray, 1/3 cup creme fraiche, 1 tsp finely grated lemon rind, 1 tbsp finely chopped fresh chives, 1 tsp drained baby capers, rinsed, chopped.

Ingredients:

  • 200g smoked salmon, thinly sliced 
  • 1 cup frozen peas 
  • 2 green onions, thinly sliced 
  • 1 tbsp finely chopped fresh dill 
  • 6 eggs 
  • 1/2 cup milk 
  • 16 slices prosciutto 
  • 16 asparagus spears, trimmed 
  • Olive oil cooking spray 
  • 1/3 cup creme fraiche 
  • 1 tsp finely grated lemon rind 
  • 1 tbsp finely chopped fresh chives 
  • 1 tsp drained baby capers, rinsed, chopped 

Instructions

  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. Place salmon, peas, onion and dill in a bowl. Toss to combine. Spoon mixture into prepared pan.
  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. 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. Make Chive, lemon and caper dressing: Place creme fraiche, lemon rind, chives and capers in a small bowl. Stir to combine.
  6. Arrange frittata and asparagus on a platter. Serve with Chive, lemon and caper dressing.