For no particular reason we’ve started cooking frittatas at last … why did no-one tell us how simple they are to make? We particularly enjoyed this one with mackerel and dotted with horseradish cream. Serve with a green salad.
Smoked mackerel and spinach frittata – serves 6
- 60g butter
- 50g baby spinach, washed and drained but still damp
- 220g smoked mackerel
- 3 scallions, trimmed and finely chopped
- 4 tbsp chopped flat-leaf parsley
- 3 tbsp chopped dill
- 8 eggs, lightly beaten
- 3 tbsp crème fraîche
- 1 tsp horseradish sauce
Preheat the oven to 190C/170C/Gas 5.
Melt 20g of the butter in a heavy non-stick frying pan, about 25-30cm diameter, over a medium heat. Stir in the spinach, then cover with a lid and leave for a minute or two until wilted. Tip into a colander and leave to cool. Wipe the pan out with kitchen paper.
Put the cooled spinach into a bowl. Break the mackerel into pieces, discarding any skin and bones, and add to the bowl with the spinach. Add the scallions and herbs, then pour in the eggs and stir until will combined. Season with salt and pepper.
Melt the rest of the butter in the wiped-out pan and place back over a medium heat. Swirl the pan so the base is coated in butter, then tip in the frittata mixutre and smooth out. Let the eggs cook gently for about 5 minutes.
Meanwhile, whisk the crème fraîche and horseradish together, then dot over the top of the frittata. Put the pan in to the oven and cook for about 12 minutes or until set and golden on top.
Remove from the oven and allow to cool for 10 minutes before cutting. It will be delicious eaten warm or cold.
(Original recipe from Notes from a Small Kitchen Island by Debora Robertson, Michael Joseph, 2022.)
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