Smoked Salmon Frittata

Ever since we've been keeping our own chicken that give us a regular supply of beautiful eggs, we've been eating many more omelettes and frittatas. They're cheap, filling, tasty and quick to make. Here's one from last week, based on Sue Lawrence's recipe in A Cook's Tour of Scotland: from Barra to Brora in 120 recipes. I always keep a packet of smoked salmon in the fridge, just in case, so dishes like this can be whipped up without a trip to the nearest supermarket.



Note that 'smoked salmon' in English recipes usually ask for cold-smoked salmon, whereas in Estonia you would have to specify whether you mean cold-smoked salmon (külmsuitsulõhe) or hot-smoked salmon (kuumsuitsulõhe) - both are widely available and used. (Either one would work in this recipe, and of course, you can use good-quality smoked trout instead).

Works as a substantial weekend breakfast as well as a filling lunch or dinner, especially with some dressed salad leaves.

Smoked salmon frittata
(Suitsulõhe-frittata)
Serves 2 to 3



6 large free-range/organic eggs
200 ml creme fraiche or double cream
2 tsp grated horseradish (from a jar)
1 small red onion, finely chopped
a small handful of chives, finely chopped
1 Tbsp butter
100 g thinly sliced smoked salmon
juice of half a lemon
salt and freshly ground black pepper

Beat the eggs, cream and horseradish until combined, season with salt and pepper.
Lightly sauté the onion in butter over a medium heat until just softened, then add the chives and sauté for a minute or two more.
Now tip in the egg mixture. Leave for a few minutes, then push in from the sides with a wooden spatula. Cook over a low heat for 8-10 minutes or until almost set.
Place smoked salmon slices on top, then place under a preheated hot grill ("salamander") for a couple of minutes, until the eggs are just set.
Squeeze some lemon juice on top, sprinkle with more chives. Cut into wedges and serve.