SunLive CompetitionSpoil mum on Mothers’ Day by treating her to a home-cooked meal she doesn’t have to prepare herself. Frittatas are easy to make and healthy, with the addition of Southern Ocean smoked salmon as a lunch or picnic meal.
Southern Ocean smoked salmon frittata with sweet chilli and corn Ingredients 850g waxy potatoes (skin on) scrubbed and diced into 1-2cm cubes Method Preheat the oven to 200C. Prepare the pan. Use either a large metal pie dish (not loose bottomed), or a rectangular Swiss roll pan. Spray well with non-stick cooking spray or grease with oil or butter. Place the potatoes into a saucepan of cold water, add a pinch of salt and bring to the boil. Simmer for 3-4 minutes or until potatoes are just becoming tender. Drain and set aside. In a large bowl, place the flour, salt, pepper and chopped parsley. In another bowl, place the eggs, milk, drained sweet corn, smoked salmon and sweet chilli sauce and whisk well with a fork. Pour the wet ingredients onto the flour mixture, add the cooked potatoes and fold together with a large spoon. Spoon or pour the mixture into the prepared pan and bake for 30-40 minutes or until golden brown and set. Cool in the pan for 5 minutes before slicing. Serve. Win: A Mothers’ Day hamper featuring a variety of Southern Ocean smoked salmon products and a Table Topics Conversation Box with SunLive. To enter, you must be logged in, if you are new click here to register for free! Competition ResultsShaina Heperi |
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This smoked salmon frittata, recipe by celebrity chef Sophie Gray, can be served warm or cold and a little bit goes a long way. The flavours are family friendly, but a dash of sophistication can be added by swapping the parsley for coriander and serving with a drizzle of sweet chilli sauce on the side.
