1. Put the salmon in a medium saucepan with the bay leaf and peppercorns, cover with water and bring to the boil. Lower the heat and simmer, covered, for 5-10 minutes until cooked through. Remove the salmon from the liquid, flake into a bowl and leave to cool. 2. In a non-stick frying pan, heat the oil over a low heat and gently sweat the onion and potato for 20 minutes, covering with a lid, large plate or aluminium foil. 3. In a mixing bowl, whisk the eggs, cream and dill together and lightly season with salt and freshly ground pepper. 4. Preheat the broiler. Add the salmon to the potato and onion and pour the cream mixture over. Increase the heat and cook for 10 minutes, or until the egg has started to set. 5. Put the frying pan under the hot broiler for 2-3 minutes until golden. If no grill is available, put a lid on the pan and continue to cook until the frittata is set. 6. Cut into large slices and serve with a lightly dressed green salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
