Smoked Salmon & Dill Frittata

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 over 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 board and cut into squares and top with a dollop of sour cream and dill sprigs.