May 03, 2018
Breakfast, Snacks, Dairy,
Eggs, Appetizers, Australian, Add it in the lunch box, Budget-Friendly, Quick Meals, Brunch, Entertaining, Ladies Luncheon, Picnic, Weeknight Meals, Food Processor, Oven Bake, Refrigerator, Vegetarian, Sour Cream, Butter/Margarine more
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"From our weekday newspaper the West Australian. Times are estimated. Serving size of 24 refers to the dish being served as party starter."
Grease an 18cm x 28cm rectangular slice pan and line base and sides with baking paper, extending paper 5cm above pan edges.
Process crackers in a food processor to form coarse crumbs and add butter and pulse until just combined.
Sprinkle evenly ovr base of prepared pan.
Whisk eggs, both creams, chopped dill and half a cup of the parmesan in a medium jug until combined and season with salt and pepper and then pour over crumb mixture.
Top evenly with salmon and sprinkle with remaining parmesan and cook in a moderate oven (180C) for 25 minutes, or until just set and top is golden brown.
Remove from oven and cool in pan on a wire rack and then refrigerate in pan, covered until cold.
To serve, lift frittata out of pan on to a chopping boards and cut into squares and top with a dollop of sour cream and dill sprigs.
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