Smoked Mackerel & Spinach Frittata

For no specific purpose, we lastly began cooking frittatas…why did not anybody inform us how simple they’re to make? We significantly loved this one with mackerel and sprinkled with horseradish cream. Serve with a inexperienced salad.

Smoked mackerel and spinach frittata – Serves 6

• 60g butter
• 50g child spinach, washed and drained however nonetheless moist
• 220g smoked mackerel
• 3 spring onions, trimmed and finely chopped
• 4 tbsp finely chopped flat parsley
• 3 tbsp chopped dill
• 8 eggs, calmly overwhelmed
• 3 tablespoons crème fraîche
• 1 tsp horseradish sauce

Preheat the oven to 190C/170C/gasoline mark 5.

Soften 20g butter in a heavy non-stick skillet, about 25-30cm in diameter, over medium warmth. Stir within the spinach, cowl with a lid and let sit for a minute or two till wilted. Pour right into a colander and let cool. Wipe out the pan with kitchen paper.

Place the cooled spinach in a bowl. Break the mackerel into items, discard the pores and skin and bones and add to the bowl with the spinach. Add the spring onions and spices, then pour within the eggs and stir till every little thing is blended. Season with salt and pepper.

Soften the remainder of the butter within the greased pan and return to medium warmth. Swirl the pan in order that the underside is coated with butter, then add the frittata combination and easy. Let the eggs boil gently for about 5 minutes.

In the meantime, beat the crème fraîche and horseradish collectively and divide excessive of the frittata. Place the pan within the oven and cook dinner for about 12 minutes or till agency and golden brown.

Take away from oven and let cool for 10 minutes earlier than slicing. It will likely be scrumptious each cold and warm.

(Unique recipe from Notes from a Small Kitchen Island by Debora Robertson, Michael Joseph, 2022.)