Smoked Salmon Frittata

Makes 48 pieces


55g capers, finely chopped

¼ red onion, very finely diced

1 spring onion

¼ bunch dill, finely chopped

Finely grated rind of 1 lemon

½ tsp ground black pepper

200g smoked salmon

9 eggs, whisked


Preheat oven to 180°C. Line two 20x30cm baking dishes with baking paper. In a small bowl combine the capers, onions, dill, lemon and pepper and set aside. Tear each salmon slice into about 3 pieces and scatter evenly across the base of the baking trays. Sprinkle with the caper mixture. Pour the whisked eggs over the salmon, dividing between the two pans. Bake in the pre-heated oven for 20-25 minutes or until the egg is just set. Allow to cool completely before cutting into squares.