Rukmini Iyer’s quick and easy hot smoked salmon frittatas with watercress and radishes – recipe

A superb light lunch or supper

Rukmini Iyer  Published in The Guardian

Mon 16 Sep 2024 13.00 BST

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These hot smoked salmon frittatas are as good for children as they are for lunchboxes the next day. Caraway seeds are a lovely touch, but optional if you don’t have them in or worry that a whole jar will go mostly unused (I always have them in, because the seeds work beautifully in cheddar biscuits or cheese straws, and a jar lasts me ages). You can use regular smoked salmon in these, but I prefer the texture of hot smoked salmon.

 

Prep 10 min
Cook 30 min
Makes 12

 

 

Ingredients

Oil, for greasing
6 medium eggs
1 tsp sea salt flakes
1 scant tsp caraway seeds (optional)
150g ricotta
160g hot smoked salmon, flaked
3 spring onions, finely sliced
Black pepper

For the salad
15ml (1 tbsp) lemon juice
15ml (1 tbsp) extra-virgin olive oil
½ tsp sea salt flakes
80g watercress
200g radishes, finely sliced

Heat the oven to 200C (180C fan)/390F/gas 6, and generously oil a 12-hole muffin tin (or, if you doubt your tin’s nonstick capabilities, fill the holes with paper muffin cases). Whisk the eggs with the salt, caraway seeds, if using, and 50g of the ricotta, then ladle the mixture equally between the muffin cases.

 

 

Top each frittata with a couple of teaspoons of the remaining ricotta, then top that with the flaked hot smoked salmon and spring onions. Generously grind over some black pepper, then bake for 20 minutes, until the frittatas are well risen and golden brown.

 

Meanwhile, make a dressing by whisking the lemon juice, olive oil and salt. Once the frittatas are cooked, stir the dressing through the watercress and radishes, and serve the salad alongside them. (If we’re having the rest of the frittatas and salad the following day, I dress half the salad with half the dressing on day one, then dress the rest the following day, to keep the leaves fresh.)