Created by ImPat on May 3, 2018
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.