Smoked Salmon, Pea, Shallot, Coriander, Chilli and Sesame Frittata with Roasted Sweet Potatoes
Serves 12
INGREDIENTS
Frittata
50ml olive oil
500g Spanish onion, finely sliced
20g garlic, finely sliced
25g red chilli, deseeded and chopped
500g frozen peas, defrosted and completely drained
½ bunch green spring onions, finely sliced
1 bunch coriander, finely chopped
15g white sesame seeds
180g smoked salmon, cut into 5mm strips
18 eggs
1 tbsp sesame oil
2 tbsp Soy sauce
Salt and pepper to taste
Roasted sweet potatoes
6 sweet potatoes, peeled and cut into cubes
6 tbsp olive oil
Salt & pepper to season
1 tbsp dried chilli flakes
Zest of 1 lemon
METHOD
1. Preheat oven 160°C slow oven fan
2. Spray and line two 24cm x 34cm tins with baking paper and set aside.
3. Heat a small frypan with 50ml olive oil. Add spanish onion & garlic, cook for 10 minutes or until softened. Add chilli and cook for a further 2 minutes, then set aside to cool.
4. For the roasted sweet potatoes, preheat the oven to 180°C slow oven fan. Drizzle olive oil to coat sweet potato cubes. Season to taste with salt, pepper, chilli and lemon (or other seasonings as desired). Bake for 30-40 minutes or until tender. Serve alongside frittata.
5. Place the peas in the base of the tray and mix in cooked onion, garlic and chilli.
6. Place cracked eggs in a large bowl with sesame oil and gluten free soy. Season with salt and pepper and whisk to combine.
7. Pour egg mixture over peas, then top with smoked salmon, chopped herbs and sprinkle with white sesame seeds.
8. Bake until set, approx 30-40 minutes, turning the tray half way through the cooking time.
9. Cut into 12 pieces to serve.
2. Spray and line two 24cm x 34cm tins with baking paper and set aside.
3. Heat a small frypan with 50ml olive oil. Add spanish onion & garlic, cook for 10 minutes or until softened. Add chilli and cook for a further 2 minutes, then set aside to cool.
4. For the roasted sweet potatoes, preheat the oven to 180°C slow oven fan. Drizzle olive oil to coat sweet potato cubes. Season to taste with salt, pepper, chilli and lemon (or other seasonings as desired). Bake for 30-40 minutes or until tender. Serve alongside frittata.
5. Place the peas in the base of the tray and mix in cooked onion, garlic and chilli.
6. Place cracked eggs in a large bowl with sesame oil and gluten free soy. Season with salt and pepper and whisk to combine.
7. Pour egg mixture over peas, then top with smoked salmon, chopped herbs and sprinkle with white sesame seeds.
8. Bake until set, approx 30-40 minutes, turning the tray half way through the cooking time.
9. Cut into 12 pieces to serve.
Smoked Salmon, Pea, Shallot, Coriander, Chilli and Sesame Frittata with Roasted Sweet Potatoes
from Two Good Co
Notes:
Gluten & Dairy Free - Contains Eggs, Fish Soy & Sesame
Alice Serving Suggestion: Roast sweet potato (as above), with sour cream and kimchi dipper.
Khanh Serving Suggestion: A simple herb salad dressed with chilli oil and lemon; julienned apple, rocket, bean sprouts, mint, coriander, finished with lemon and chili oil.
Alice's Side
Creamy kimchi drizz
½ cup good quality kimchi
½ cup sour cream or crème fraiche
Creamy kimchi dipper:
In a small mixing bowl, combine the kimchi and sour cream, tasting for balance. Add more heat or creaminess to your liking. Serve on top of the roast sweet potatoes.
Khanh's side: Simple Herb Salad with Chilli Oil & Lemon
Serves 2–4
INGREDIENTS
1 green apple, julienned (Granny Smith works best)
1 cup rocket leaves
1 cup bean sprouts, rinsed well
½ cup mint leaves
½ cup coriander leaves, torn
½ cup of vietnamese mint or thai basil
2 tbsp chives, finely cut
1 small red chilli, finely sliced (optional for extra heat)
2 tbsp roasted peanuts, roughly chopped (optional for crunch)
1 tbsp fried shallots
Dressing
2 tbsp chilli oil (with some of the crispy bits if you like texture)
Juice of 1 lemon
1 tbsp fish sauce (or light soy sauce for vegetarian)
1 tbsp honey
Method
In a small bowl, whisk together chilli oil, lemon juice, fish sauce, sugar, and neutral oil until well combined. Taste and adjust"balance should be tangy, spicy, and slightly sweet.
In a large bowl, combine apple, rocket, bean sprouts, mint, coriander, vietnamese mint/ thai basil and chives.
Drizzle over the dressing and toss gently to coat.
Transfer to a platter and finish with sliced fresh chilli, fried shallots, and chopped nuts for crunch.
Serve immediately alongside a warm, fluffy frittata for a fresh and zesty contrast.
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