What’s for dinner? Herb and leek frittata with smoked salmon, sour cream and avo
This fragrant frittata is best served with Spier Yellowwood Organic Rosé … the flavours of violets, mulberry, juicy red plum and subtle spice from the wine make it a match made in food heaven.
Serves 6
You’ll need: 30ml butter; 200g leeks, sliced up (about 2 cups); 8 XL eggs; a small bunch of baby spinach leaves (about 20g); a small bunch of parsley (about 20g); a small bunch of dill (about 20g) with extra for garnish; salt and pepper, to taste; 250g thick sour cream; 1 ripe avocado, sliced; at least 100g cold-smoked trout/ salmon ribbons; fresh lemon wedge, to serve.
How to:
Preheat the oven to 220°C
In a 23cm iron skillet, heat half the butter and fry the leeks until soft but not too brown.
Transfer to a blender, adding eggs, spinach, parsley, dill and a generous seasoning of salt and pepper. Process into a thick, green batter.
In the same pan, add the rest of the butter over high heat. Add the green mixture, using a spatula to stir it slowly as if making scrambled eggs. Stop stirring when the mixture starts to look lumpy but still runny (it only takes a minute or two).
Transfer the pan to the oven, and bake for 8 – 10 minutes, until just set.
Allow to cool at room temperature, then top with sour cream, sliced avocado and trout/salmon. Season, slice and serve with fresh lemon wedges.
Spier wines can be tasted and purchased at the farm in Stellenbosch, and are widely available in stores and online at shop.spier.co.za
*Recipe and image by Spier.
