Recipe for Smoked Salmon & Dill Frittata

 Denise Phillips is an expert chef and cookery writer with regular columns in Jewish press. This is an impressive tasty starter, which can be made in advance and reheated through gently when required. It is a creative way of using cooked pasta. I have made individual portions but one large frittata inside a cake tin would work equally well ~ cut into thick wedges to serve.

Using a selection of Osem products, Denise has created a range of new and exciting recipes with easy to follow directions for you to try at home.

For more information on Denise, her events, charity work, Gift vouchers and cook books see www.jewishcookery.com or contact her direct on 01923 836 456.

 

 

I have served it with a picked cucumber salsa.

 

Preparation Time: 25 minutes          Cooking Time: 40 minutes

Serves: 6 people

 

Ingredients

150g dried OSEM Perfecto Spirali Pasta

6 large eggs – lightly whisked

1- 2 tablespoons vegetable oil – to grease ramekins

250ml  milk or single cream /soya cream (Alpro)

3 tablespoons Dill- roughly chopped

Salt and freshly ground black pepper

150g smoked salmon – roughly chopped

Zest of 1 lemon

 

OSEM Pickled Cucumber Salsa

3 pickled cucumbers – drained from the brine

½ fresh cucumber – cut in half

1 teaspoon lemon juice

1 tablespoon fresh dill

1 tablespoon extra virgin olive oil

 

 

1)    Cook the pasta according to the packet instructions and drain well.

2)    Line the base of 6 ramekins with non-stick baking parchment paper. Grease the sides with a little vegetable oil.

3)    Mix the eggs and milk or cream together. Stir in the smoked salmon, lemon zest and dill and season well. Add to the pasta.

4)    Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.

5)    Using a large spoon, ladle in the pasta mixture into the prepared ramekins.

6)    Bake for 30 minutes or until golden.

7)    To make the salsa, finely chop the pickled cucumbers. Using a spoon remove the seeds from the inside of the fresh cucumber and then finely chop and combine.

8)    Stir in the lemon juice and extra virgin olive oil.

 

To serve the stylish way: Invert the cooked frittata on to a plate and serve with the pickled cucumber salsa. Garnish with a wedge of lemon and sprigs of fresh dill and a dusting of black pepper.