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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
Celebrate with a crowd-pleasing plate featuring salmon frittata and prosciutto asparagus bundles.
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. Grease a 6cm-deep, 22cm square cake pan and line with baking paper, making sure the paper extends 2cm above the edge of the pan.
  • Combine salmon, peas, onion, and dill in a bowl, ensuring all ingredients are mixed well. Transfer the mixture into the prepared pan.
  • In a jug, combine eggs, milk, salt, and pepper. Pour the mixture into a pan and bake for 20 minutes or until set. Let it stand in the pan for 5 minutes, then transfer to a chopping board and cut into 16 pieces.
  • Wrap each asparagus spear with a slice of prosciutto. Spray a chargrill pan with oil and heat over medium-high heat. Cook the asparagus for 4 to 6 minutes, turning occasionally, until tender.
  • Prepare a delightful Chive, Lemon, and Caper Dressing by combining creme fraiche, lemon rind, chives, and capers in a small bowl. Mix well.
  • Present the frittata and asparagus beautifully on a platter and accompany them with a delightful Chive, lemon, and caper dressing.

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