About the Recipe
Smoked Fish Frittata wonderful warm or cold. On a platter, straight from the pan, as a snack or a meal.
Smoked fish ingredients
180-220g flaked 10 Knots smoked hoki
2Tbs olive oil
150g leek sliced (1/2 leek)
1 clove, black Garlic
1 handful (1/2 bunch) 150g freshly torn silverbeet
125g crumbled feta
6 large eggs
Salt and Pepper to season
Heat olive oil in a heavy based oven proof fry pan until shimmering. Tip in the sliced leek. Cook on
medium heat for 6 minutes or until leek is soft and opaque.
Add in the clove of black garlic and cook an extra minute. Cook until the silverbeet has wilted. Crumble the cheese and fish over the silverbeet. Sprinkle the capers evenly across the top. Pour on the beaten eggs and oscillate the pan to even put the egg mixture. Dust with Parmesan cheese.
Turn the grill to high heat. Return the pan to the stove top heat and cook on low to medium, for around 15 minutes until almost fully set. (watch the base doesn’t burn) Move to under the grill to set the top of the frittata which will turn golden. Top with freshly picked chervil leaves.
Allow to settle in the pan before slicing.
Recipe created for 10 Knots by Vanessa Baxter at the Fearless Kitchen