Saturday, January 25, 2014

Scottish salmon and spinach frittata

Glennfinnich monument jakobitowA

What does Scottish cuisine have to offer? Quite a few interesting things. And this is after excluding the ever ubiquitous porridge and haggis. Fish and seafood are of exceptional quality in this country of mists and moors . It does not come as a surprise after visiting Scotland's rocky coast.

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Scottish smoked salmon is of quite exceptional quality and has really refined taste. To make it more interesting and colorful pair it with eggs, lots of herbs and fresh spinach. This frittata is a quick and tasty dish for lunch.


It is important to prepare it in a frying pan that can go to the oven (with metal or cast iron handles).

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Salmon and spinach frittata with herbs

7 eggs
200 ml of thick sour cream (or crème fraîche )
2 teaspoons horseradish creme
salt to taste
2 tablespoons butter
3 shallots , finely chopped
3 tablespoons chives, chopped
3 tablespoons parsley, chopped
50 g fresh spinach, chopped
6 slices cold-smoked salmon
some chopped chives and freshly ground pepper

Combine eggs, sour cream , horseradish and salt in a big bowl. Whisk it until smooth and frothy. Preheat the grill in the oven. Fry the shallots in butter for 2 min in a skillet. Add chives, parsley and spinach and fry for 3 more minutes. Pour the egg mixture and immediately distribute it evenly with fried greens. Fry for about 5 minutes until the edges begin to brown .Put the skillet  in the oven for 2 minutes. When the top starts to cook distribute slamon slices in the middle and bake for 2-3 minutes. Sprinkle the top with the rest of the chopped chives and ground pepper. Serve frittata hot in the skillet.

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