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Salmon Frittata

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Serves: 6
250g / 9 oz skinless, boneless salmon
3 fresh thyme sprigs
1 fresh parsley sprig, plus 2 tbsp chopped fresh parsley
5 black peppercorns
1/2 small onion, sliced
1/2 celery stick, sliced
1/2 carrot, chopped
175g / 6 oz asparagus spears, chopped
85g / 3 oz baby carrots, halved
3 1/2 tbsp butter
1 large onion, finely sliced
1 garlic clove, finely chopped
115g / 4 oz fresh or frozen peas
8 eggs, lightly beaten
1 tbsp chopped fresh dill
salt and pepper
lemon wedges, to garnish
soured cream, salad and crusty bread, to serve

Put the salmon in a saucepan with 1 thyme sprig, the parsley sprig, peppercorns, onion, celery and carrot. Cover with cold water and bring slowly to the boil. Remove the pan from the heat and let stand for 5 minutes. Remove the fish with a slotted spoon, flake and set aside. Discard the vegetables and cooking liquid.

Bring a large saucepan of salted water to the boil and blanch the asparagus for 2 minutes. Drain and refresh under cold running water. Blanch the baby carrots for 4 minutes. Drain and refresh under cold running water. Drain both again, pat dry and set aside.

Heat half the butter in a large oven proof frying pan over a low-medium heat, add the onion and cook, stirring, until softened. Add the garlic and remaining thyme and cook, stirring, for 1 minute. Add the asparagus, carrots and peas and heat through.

Transfer to the eggs in a bowl with the chopped parsley, dill and salmon. Season and stir briefly. Heat the remaining butter in the pan over a low heat and return the mixture to the pan. Cover and cook for 10 minutes.

Cook under a preheated medium grill for a further 5 minutes until set and golden. Serve hot or cold in wedges, topped with a spoonful of soured cream, with salad and crusty bread. Garnish with lemon wedges.

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