Smoked Salmon & Asparagus Frittata

Smoked Salmon & Asparagus Frittata

A delicious dinner perfect for celebratory occasions. Our simple recipe takes less then 30 minutes to make and is filled with vibrant Spring colours and delightful flavours, enhanced by our traditionally oak smoked salmon.

  • Time 35minutes
  • Serves 4


  • 400g potatoes
  • 3 free-range eggs
  • 100ml milk
  • 2 tbsp natural yoghurt
  • 100g hot smoked salmon
  • 150g asparagus
  • 1 lemon, juiced
  • Fresh dill
  • Cornichons, finely sliced
  • Olive oil
  • Salt and pepper


  1. Chop the potatoes into small chunks and add to boiling water. Boil into just soft, then drain and set aside until later
  2. Whisk the eggs, milk and yoghurt together. Flake in the hot smoked salmon along with potatoes and fresh dill and whisk until combined
  3. Add the asparagus to a lightly oiled frying pan and fry until just soft. Season with a little salt and pepper
  4. Add a little olive oil to an oven-proof pan and pour in the egg mixture. Place the just cooked asparagus on top and bake in the oven for 10-15 minutes
  5. Finish under the grill for a couple of minutes for a crispy top
  6. Sprinkle with fresh dill and cornichons and serve

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