Speybay sweetcure salmon frittata
Heat the oven to 180°C/160°C fan/gas mark 4. Line a 20cm round baking tray with baking parchment.
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.
Once slightly cooled, remove from the tin. Slice into wedges. Gently layer the salmon on top and scatter over a few micro herbs.
- Calories 270.0kCal