A delightful lunch idea for the more sophisticated diner.

  • Serves: 4 people
  • Prep time: 7 minutes
  • Cooking time: 15 minutes
    • Italian

    Smoked Salmon Frittata

    Recipe Information

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    8 Large Eggs

    200g Specially Selected Smoked Salmon – choose between Beechwood or Beetroot

    40g Kale

    300g Maris Peer baby potatoes 80g Leeks 30g Greenvale butter Splash of olive oil Sea salt and black pepper


    Preheat the grill to medium

    Thinly slice the potatoes, cook in some boiling salted water for 3 mins - then drain

    In a bowl, break the eggs and whisk, season with a little salt and some black pepper

    Cut the smoked salmon into strips

    Wash, and dry the leek – then thinly slice

    Shred the kale  

    Melt the butter with the olive oil into a large non-stick frying pan

    Add the potato, egg, leeks and kale – cook on a low light gently stirring for a few mins

    Add the smoked salmon, and stir round once  

    Cook the frittata for 2/3 mins on a very low light without stirring – to set the base

    Then put the frying pan under the grill and cook for about 2/3 mins till the top is slightly browned and the frittata is set

    Transfer to a plate and cut into slices

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