Smoked Salmon & Mushroom Frittata – Celebrating food

Frantically looking around for Father’s Day ideas? We suggest food. Food is a universal love language and when done right, can turn into new traditions and bring on many memories. Eggs aren’t just for breakfast and this Smoked Salmon & Mushroom Frittata is the perfect example, especially with the cocktail pairing we have included.

A frittata is one of the best ways of celebrating the best ingredient, eggs. If you whisk the eggs a little while in a separate bowl before combining them with the other ingredients, the frittata will puff up nicely. This will create the fluffiest version of the Smoked Salmon & Mushroom Frittata.

This savoury treat is also paired with an indulgent KWV 10 year Brandy & Cold Brew Cocktail. Smoked salmon, soft cheese, eggs, mushrooms and a brandy cocktail is a great way of celebrating something great, like Father’s Day.

We welcome you to indulge in this absolutely delicious and refined Smoked Salmon & Mushroom Frittata paired with the KWV Brandy & Cold Brew Cocktail.

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Smoked Salmon & Mushroom Frittata Recipe

5 from 1 vote

Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Ingredients

• Smoked Salmon & Mushroom Frittata

• 8 XL free-range eggs

• 125 ml milk or cream

• Salt and pepper, to taste

• 250 g baby spinach, stems removed

• 2 tbsp olive oil

• 250 g portabellini or button mushrooms, sliced

• 100 g fresh baby fennel, sliced

• 1 bunch spring onions, sliced and divided in 2

• 100 g smoked salmon

• 60 g soft goat’s cheese / soft cheese of choice

• To Serve

• Fresh dill & lemon wedges

• KWV 10 Year Brandy & Cold Brew Cocktail

• 50 ml cold brew coffee

• 50 ml KWV 10 year Brandy

• 50 ml full cream milk

• 25 ml simple syrup

• 3-4 coffee beans, for garnish

Method

• Smoked Salmon & Mushroom Frittata
• Preheat the oven to 200 °C.
• Place baby spinach in a colander and pour over a kettle of boiling water to quickly blanch the spinach. Squeeze out all the excess water and roughly chop.
• Heat olive oil in a cast iron pan. Fry mushrooms until they release their liquid and begin to brown. Add the baby fennel and half the spring onions. Cook until just tender.
• Add the spinach to the pan and mix. Season.
• Whisk together the eggs and milk. Season well with salt and pepper.
• Turn the heat down to medium low and pour the egg mixture over the vegetables. Distribute things nice and evenly.
• While the mixture is cooking arrange the smoked salmon and cheese on top of the egg mixture.
• Once the frittata starts appearing cooked around the edges transfer it to the oven.
• Bake for 15-20 minutes or until the eggs are set and the frittata has slightly puffed up.
• Scatter with the remaining spring onions and some fresh dill and serve.
• KWV 10 Year Brandy & Cold Brew Cocktail
• In a shaker filled with ice combine the cold brew, brandy, milk and simple syrup. Shake well.
• Strain into a coupe style glass and garnish with 3-4 floated coffee beans.

Notes

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Are you looking for something truly special to celebrate with? We have so many options for you to try out, just have a look at our recipe page.

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