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Smoked salmon frittata and prosciutto-asparagus platter
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Elevate your holiday gathering with a delicious plate featuring salmon frittata and prosciutto-wrapped asparagus.
Ingredients:
  • 200g smoked salmon, thinly sliced
  • 250.00 ml frozen peas
  • 2 green onions, thinly sliced
  • 20.00 ml finely chopped fresh dill
  • 6 eggs
  • 128.75 gm milk
  • 16 slices prosciutto
  • 16 asparagus spears, trimmed
  • Olive oil cooking spray
  • 82.50 gm creme fraiche
  • 1 tsp finely grated lemon rind
  • 20.00 ml finely chopped fresh chives
  • 1 tsp drained baby capers, rinsed, chopped
Instructions:
  • Preheat your oven to 190C/170C fan-forced and generously grease a 6cm-deep, 22cm square cake pan. Line the base and sides with baking paper, ensuring the paper extends 2cm above the edge of the pan for easy removal.
  • In a bowl, combine salmon, peas, onion, and dill. Transfer mixture to the prepared pan.
  • Combine eggs and milk in a jug, season with salt and pepper, then pour the mixture into a pan. Bake for 20 minutes or until fully set. Let it stand in the pan for 5 minutes before transferring it to a chopping board and cutting into 16 pieces.
  • Wrap each asparagus spear with a slice of delicious prosciutto. Spray a chargrill pan with oil and heat over medium-high heat. Cook asparagus, turning occasionally, for 4 to 6 minutes until tender.
  • Prepare the Chive, Lemon, and Caper Dressing by combining creme fraiche, lemon zest, chopped chives, and capers in a small bowl. Mix until well combined.
  • Display the frittata and asparagus beautifully on a platter. Drizzle with the flavorful chive, lemon, and caper dressing before serving.

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