Salar smoked salmon frittata

I’m home alone this week, Mr Bolton is checking up on family members in the south, sleeping in his van and stocking up on essentials. I have a lot of eggs, and a lot of potatoes, so frittata was inevitable. I also had a box of Salar off-cuts from a local supermarket, so I made this. I had half last night and half tonight. 

salmon frittata

INGREDIENTS:

  • 2 medium potatoes, cooked with the skins on and cooled. (left-over potatoes are the best)
  • 4 eggs, beaten
  • black pepper
  • flaky smoked salmon
  • Olive oil
  • Garnish – choose from chive flowers, chopped parsley, or dukkha spice mix

METHOD:

  • Heat the grill
  • Cut the potatoes into thick slices, and fry in the olive oil until crisp and golden brown on both sides
  • Season the eggs with the pepper, and pour over the potatoes, and scatter the salmon and garnish over the top. Stir a little to allow raw egg to the bottom of the pan. 
  • When it is nearly cooked, pop it under the grill so that the top begins to set. 

That is all – ready to eat. 

 

 

Salmon and mash

Our fridge went on the blink, so we are making our way through a selection of ingredients that need eaten up. At the same time, we have got a lot of vegetables, mostly home-grown. Tonight’s triumph sorted out the massive bit of smoked salmon, a jar of capers and a lemon that needed used, plus some of the potatoes. 

INGREDIENTS:

  • 500g potatoes (a variety good for mashing)
  • 500g sliced leeks
  • 250g shredded cabbage
  • 125g butter
  • 1 tbsp lemon juice
  • 1 tsp capers
  • 500g smoked salmon (or a mixture of salmon, prawns and scallops)
  • Salt and pepper
  • Chopped parsley

METHOD:

  • Peel the potatoes, and boil in salted water for 15 minutes until cooked. Drain when cooked. 
  • Meanwhile chop the leeks and boil in salted water for 10 minutes. 
  • After around 5 minutes, add the shredded cabbage to the leeks, so that the cabbage cooks as well, and is ready at the same time. 
  • Melt half the butter in a pan, and roughly mask the potatoes. Add the cabbage and leeks, salt and pepper. 
  • Quickly fry any raw shellfish in the rest of the butter, if you are using these. Add the lemon juice, capers and the salmon, and season with salt and pepper, heat until warm. 
  • Serve each scoop of mashed potato with a scoop of the salmon, garnished with chopped parsley