Speybay sweetcure salmon frittata

Method

1. 1 Heat the oven to 180°C/160°C fan/gas mark 4. Line a 20cm round baking tray with baking parchment.
2. 2 In a bowl, whisk the eggs. Season with sea salt and cracked black pepper. Gently stir in the mascarpone. Pour into a lined dish or baking tin. Bake for 30 minutes or until just set.
3. 3 Once slightly cooled, remove from the tin. Slice into wedges. Gently layer the salmon on top and scatter over a few micro herbs.