Smoked Salmon & Dill Frittata

24
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our weekday newspaper the West Australian. Times are estimated. Serving size of 24 refers to the dish being served as party starter."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (37 g)
  • Calories 55.2
  • Total Fat - 3.5 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 59.7 mg
  • Sodium - 100.1 mg
  • Total Carbohydrate - 2.2 g
  • Dietary Fiber - 0 g
  • Sugars - 0.2 g
  • Protein - 3.6 g
  • Calcium - 35.8 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0 mg

Step 1

Grease an 18cm x 28cm rectangular slice pan and line base and sides with baking paper, extending paper 5cm above pan edges.

Step 2

Process crackers in a food processor to form coarse crumbs and add butter and pulse until just combined.

Step 3

Sprinkle evenly ovr base of prepared pan.

Step 4

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.

Step 5

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.

Step 6

Remove from oven and cool in pan on a wire rack and then refrigerate in pan, covered until cold.

Step 7

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.

Tips & Variations


No special items needed.

Related