I’ve had this one circulating in my mind for a while. We bought some salmon pate, (comes in a tube), a while ago and gave me an idea to do a multiple types of salmon frittata.
Hot smoked, normal smoked salmon plus the salmon pate would adorn this creation. I’d incorporate some classic ingredients that go with it such as dill and capers.
Dice up a zucchini and soften in a 20cm frying pan. Meanwhile, whisk up 7 eggs with 1/4 cup of milk, season with salt and pepper.
Break up the hot smoked salmon into chunks and when the zucchini is softened add the hot smoked salmon, chopped dill, parsley and some salted capers that have been rinsed and drained. Add the egg mixture and then leave on medium low for about 10 minutes. In a separate pan crisp up the salmon skin in a little oil.
Preheat the grill to high. After 10 minutes the bottom will have set now just need the top to set and brown. Place under the grill for 2-3 minutes, watching so that it does not burn. Once the top has set and has reached a nice brown colour, remove and invert onto a plate and then invert again onto serving board.
Sprinkle extra capers on top and fold the smoked salmon over the top also. Squeeze little lines of the salmon pate and finally add the crispy skin.
It was a pretty fabulous dish. Lovely contrasts of salmon flavour and texture. From the salty, warm hot smoked, creamy pate and then the soft and luscious smoked salmon sitting on top. Oh and some nice crunch from the skin. In the back ground you have those tart capers and hints of dill. Not bad mang.
Served here with chips and simple salad leaves 😉
Probably best to cut the slices and then add the toppings! Oh well…