Smoked Salmon Burgers with Wasabi
17th April 2015
Smoky Chicken and Bean Stew
17th April 2015
Ingredients
- 200 g Finger thick asparagus
- 100 g Smoked Salmon (sliced)
- 6 Medium Eggs
- 1/2 tsp Finely grated lemon zest
- 1 tbsp lemon juice
- 2 tsp Finely chopped medium hot red chilli
- 4 tbsp Coarsely chopped flat leaf parsley
- 2 tbsp coconut oil
Servings:
Instructions
- Bring a large pan of lightly salted water to the boil. Add the asparagus and simmer for 4-5 minutes until just tender, then drain into a colander and pass under a cold tap, then set aside.
- Cut the smoked salmon into strips 3cm-4cm wide.
- Whisk the eggs in a large bowl, then whisk in the lemon zest and juice, the chilli and 3 tbsp of the parsley. Gently mix in the salmon and the asparagus spears.
- Preheat a grill on high, and also heat a 22cm frying pan with a heatproof handle over a medium heat. Add 1 tbsp oil to the pan, tip in the frittata mixture, levelling the asparagus and cook for 3 minutes.
- Scatter the remaining parsley over the top, drizzle over tbsp oil and place under the grill for 3-4 minutes until golden and puffy at the sides.
- The Frittata can be eaten hot or at room temperature.
- Serve with green fresh salad of choice. Watercress and spinach match perfectly with this recipe.
