Smoked salmon with avocado frittata
By Paul Rankin
Smoked salmon and eggs has always been one of my favourite combinations.
Here is a classic given a modern twist with influences from Italy and Mexico.
With thanks to my old friend Robbie Millar for this frittata recipe.
Ingredients
For the avocado vinaigrette:
• 2 avocados
• 1 tbsp. onion, finely chopped (from above quantity)
• 4 tbsp. lime juice, (or lemon)
• 2 tbsp. lime juice (from above quantity)
• 2 tbsp. butter
• ½ avocado (from above quantity)
• 1 small onion, finely chopped
• 2 tbsp. chopped fresh coriander (optional)
• 4 eggs
• 2 fl. oz. (60 ml) light olive oil
• 4 tbsp. snipped chives
• 3 fl. oz. (90 ml) water
• 1 tomato, peeled, seeded, and diced
• Few drops tabasco, chili powder, or fresh chili
• 1 packet smoked salmon, about 8 oz. (225 grams)
• Salt and pepper
• Few sprigs of fresh coriander to garnish
• Few long chives to garnish
• Chili oil (optional)
1. Peel and dice 1½ avocados and toss in 2 tbsp. lime juice. 2. Heat the butter in small nonstick frying
pan (6 to 8 inches in diameter) and gently fry most of the onion, for 3 minutes. 3. Remove about
1 tbsp. of the cooked onion, and aside for the vinaigrette. 4. Whisk the eggs with a good pinch of salt
and some pepper, and add to the pan. 5. Cook the eggs quite slowly, stirring often until you have
curds. 6. Add the diced avocado and 2 tbsp. of the chives, stir them through, and gently pat mixture
into a flat shape. 7. Cover the pan, turn the heat down, and cook for 3 - 4 minutes until the egg is
firmly set. Set aside. 8. To make the vinaigrette, place the remaining onion, avocado, and other
vinaigrette ingredients in a blender, and pulse to a smooth puree. Alternatively, mash
vinaigrette ingredients together and push through a fine sieve with the back of a
spoon. Taste for seasoning. To serve, turn the frittata on to a clean board,
and cut into 8 wedges. Place 2 wedges on each plate. Arrange a tumble
of smoked salmon beside or on top of each frittata. Spoon the vinaigrette
around. Garnish with the tomato, coriander, remaining chives, and chili oil.
This dish can be served hot or cold.
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