Salmon and Asparagus Frittata

Name: Salmon and Asparagus Frittata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Bunch fresh asparagus (or 250-gram tin).; 250 grams of smoked salmon.; 1 large red onion.; 2 rashers crispy bacon.; 4 eggs.; 1 tablespoon olive oil.; 1 cup grated tasty cheese.

SpotX Wild Foods Recipe from Ben James
Prep:10 minutes Cook:10 minutes Difficulty:2

Ingrediants:

Bunch fresh asparagus (or 250-gram tin).
250 grams of smoked salmon.
1 large red onion.
2 rashers crispy bacon.
4 eggs.
1 tablespoon olive oil.
1 cup grated tasty cheese.

Directions:

Heat the oil in a heavy-based pan.
Chop asparagus in 3-4cm bites.
Finely chop the onion and the bacon.
Add asparagus, onion and bacon to pan.
Sauté for 4-5 minutes or until onion is brown.
Place in a well-greased 25-cm diameter baking dish.
Add broken up smoked salmon.
Beat the eggs and pour over mixture.
Sprinkle with cheese.
Bake at 200°C for 20-25 minutes or until mixture is set.
Can be served hot or cold.

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Salmon
Salmon Most of the cooking ‘rules’ that apply to trout can be adapted for salmon and vice-versa.
While in recent years the runs of this fish up the rivers of the South Island have not been as prolific as in the past, salmon are still well worth targeting.
Regular fishers on the likes of Canterbury’s Waimakariri, Rakaia and Rangitata Rivers all have their favourite way of preparing salmon, including bottling, canning and smoking to ensure a store of this delicacy over the winter months, as well as recipes involving fresh fillets.
Many New Zealanders keenly anticipate the limited salmon season: if you have been fortunate enough to taste wild salmon, you will appreciate why.
For those who don’t count a salmon angler among their family or circle of friends, the good news is that it is farmed in New Zealand and can be purchased fresh over the counter at most supermarkets and seafood outlets.