Hot Smoked Salmon & Asparagus Frittata

A delicious smoked salmon frittata makes a speedy summer salmon recipe that's also great if you're wheat intolerant and need a gluten-free recipe. Combine hot smoked salmon with Asparagus - served warm or cold it’s simply divine.

Ingredients - serves 4 - 6

• 200g/7oz Hot Smoked Salmon, flaked with a fork
• 8 eggs
• 150ml/5fl oz Milk
• 300g/10oz Asparagus
• 2 tabsp finely chopped chives
• Salt & Black Pepper
• Olive Oil

Method

Heat an overhead grill or broiler.
Trim the Asparagus and cut into 2.5cm/1” pieces. Blanch for 1 minute in boiling water, drain and refresh.
Break the eggs into a bowl, add the milk, chives, salt & pepper and whisk lightly.
Reserve a few asparagus tips and add the rest to the egg mixture along with the flaked salmon.
Heat a large frying pan and put some olive oil in it.
Pour the egg mixture into the frying pan and stir until everything is starting to set.
Arrange the reserved asparagus tips on top when the frittata is half cooked.
Pop the frying pan under the grill or broiler for the last few minutes until the frittata has set.
Slide the asparagus and salmon frittata onto a pretty presentation plate and serve warm or cold with a crisp, green salad.

This is also great served cold at a picnic or cut into bite sized pieces as part of a Christmas party or Thanksgiving buffet.