Smoked Fish Frittata with Aioli and Watercress
Photography Sarah Tuck.
The frittata can be transported either in the pan, or tipped out and wrapped in wax paper before serving.
Serves: 6
INGREDIENTS
1 tablespoon olive oil
20 grams butter
1 brown onion, halved and sliced
1 large or 2 small fennel bulbs, cored, trimmed and sliced
8 eggs
⅓ cup cream
2 teaspoons horseradish
250 grams moist smoked fish
200 grams hot smoked salmon
¼ cup grated tasty cheese
To serve
⅔ cup store-bought aioli
1½ cups watercress
baby zucchini flowers to garnish (optional)
METHOD
Preheat the oven to 200°C.
Heat the oil and butter in a 25cm, deep ovenproof frying pan. Add the onion and fennel and season well with salt and pepper. Cook over a gentle heat for 15 minutes until softened but not coloured.
Whisk the eggs, cream and horseradish together. Pour the egg on to the onion and fennel and use a wooden spoon to break up slightly as it first sets.
Break the salmon and smoked fish into pieces and dot into the frying pan then top with grated cheese. Cook for 5 minutes on the stovetop, then transfer to the oven for 20 minutes until puffed and golden. Allow to cool before removing from the frying pan.
Serve sprinkled with a little extra sea salt and freshly ground black pepper, topped with zucchini flowers (if using) and watercress and aioli on the side.
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