My inspirations for this dish were Tartiflette and Frittata – this is what I came up with …
| 1 large parsnip (approx. 400g peeled)
100g pkt smoked salmon, chopped 1 pkt tenderstem 70g crumbled sheep’s feta Large handful fresh chives |
5 large, organic eggs
2 tbsps. Oatly sour cream Small clove garlic, crushed Sea-salt Freshly-milled pink peppercorns |
Preheat oven to 200oC. Line a 23cm2 baking tin with baking parchment. Slice the parsnip lengthwise into slim slices and arrange in the bottom of the tin. Scatter the tender-stem over the top, followed by the crumbled feta and salmon pieces. Next beat the eggs and whisk in the sour cream, garlic sea-salt and ground pink peppercorns. Pour this egg mixture over the top, spreading evenly and then bake for around 15 minutes. The egg should be firmly set by this time but leave the dish to stand for a few minutes before cutting into pieces.
Serves 4
