Recipe | Salmon Frittata for a Picnic

Full of flavour, this made-for-picnics frittata is ideal to enjoy while lounging in the sun

Serves 6

500g new potatoes, washed and sliced 1cm thick
100g frozen peas
1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
8 large eggs
1 lemon, zested
225g halloumi cheese, drained and cut into 1cm cubes
½ small courgette, finely sliced
200g ready cooked, hot smoked salmon, skinned
2 chives, finely chopped
½ tbsp chopped dill

1 Place the new potatoes in a pan of salted , boiling water for 10 mins, or until they soften. A few mins before they’re done, add the frozen peas. Drain and set aside to cool.

2 In a large grill-proof frying pan, gently heat the olive oil, then add the onion and garlic and cook slowly for 10-15 mins, or until softened.

3 Meanwhile, crack the eggs into a large mixing bowl, season and whisk with a fork until well beaten. Zest half the lemon into the bowl and add the halloumi.

4 Add the courgette slices to the mixing bowl along with the cooled peas and potatoes. Then flake over the salmon.

5 Pour the egg mixture into the frying pan, giving it a few shakes to ensure the mixture settles evenly. Cook for 10-15 mins over a medium heat, using a silicone spatula to release the edges and check that the underside is cooking nicely and not burning.

6 Preheat the grill to medium, then place the frittata pan underneath for a further 5-10 mins to fully cook the top of it. Pack up when cooled and garnish at the picnic with a scattering of chopped chives and dill on top.

This recipe is taken from our June ‘Gathering’ feature, a menu for a meet with friends for an outdoor yoga session and a picnic. It also includes recipes for Kale, Pear & Ginger Super Green Smoothie, Kale, Chard, Pepper & Chickpea Salad, Smoked Paprika Houmous Dip with Crudites, a Courgette & Sweet Potato Loaf and Dark Chocolate Brownie Date Balls. The recipes are by Kay Prestney and the photography is by Rebecca Lewis.

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Recipe | Hot Smoked Salmon, Caper and Dill Tart

A simple tart that will have everyone reaching across the picnic blanket for the biggest slice

A tasty and filling savoury tart that is ideal as the centrepiece of a spring picnic or a light lunch in the garden with friends. Serve with a big green salad or just cram it in with fingers and have cherry tomatoes on the side. Tastes as good sitting on the car boot with a view of the sea as it does out on the patio.

Serves 8

375g shortcrust pastry
2 tbsp olive oil
1 small onion, peeled and finely chopped
180g ready-to-eat hot smoked salmon
35g capers, drained and rinsed
3 eggs 150ml single cream
50ml milk
15g fresh dill, fronds picked

1 On a lightly -floured surface, roll out the pastry and use it to line a 35cm x 13cm flan tin (alternatively, you can use a 26cm circular flan tin). Trim any overhanging pastry and prick the base with a fork. Chill in the fridge for 20 mins. Meanwhile, preheat the oven to 200C/Fan 180C/Gas 6.
2 Once chilled, remove from the fridge, line with foil and fill with baking beans. Bake for 10 mins, remove the foil and beans and bake for a further 10-12 mins, or until the pastry is crisp. Set aside to cool.
3 Heat the oil in a pan and gently fry the onion for 5 mins, or until soft and golden. Spread over the pastry base, then flake over the salmon and capers.
4 In a bowl , beat the eggs, cream and milk together, then stir in the dill and season to taste. Pour into the pastry case and bake for 35-40 mins, or until firm and golden. Leave to cool before slicing into portions.

This recipe is just one of the picnic ideas by Louise Gorrod in our feature A Vintage Day Out. You can find all the recipes, including Rainbow Chard and Feta Borek, Herby Hoummous, Strawberry and Mint Shrub, Summer Wraps and more beginning on page 54.

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From our May issue…

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Recipe | Bay and lemon wrapped salmon

Fish baked with lemon and bay makes a simple supper

Use bay to protect delicate salmon from the heat of the oven, and to infuse it with its fragrant notes.

Serves 2
2 salmon steaks
2 bay leaves
1–2 lemons, thinly sliced (you’ll need 8 slices)

Preheat oven to 200C/Fan 180C/ 400F. Lay each piece of salmon on a piece of baking parchment, around 25cm square. Sprinkle with salt and pepper and then lay on bay leaves and lemon slices alternately and drizzle with a little olive oil. Fold the paper around each piece of fish and tie with string, then place on a baking tray and bake for 25 mins. Serve hot alongside a salad or with salad potatoes and green veg.

Turn to page 37 of January's The Simple Things for more bay recipes. 

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Recipe: Beetroot cured salmon with horseradish crème fraîche

Curing your own salmon really isn’t as difficult as it sounds. It’s an immensely satisfying job and the finished product looks and tastes amazing. The colour of the beetroot doesn’t quite seep into the centre, giving a lovely colour contrast, while the delicate flavours of the dill with the pink peppercorns and vodka really come through. A special starter for Christmas dinner which, thankfully, must be prepared in advance*.

Beetroot cured salmon with horseradish crème fraîche

MAKES 18–20
500g piece of salmon, pin-boned and scaled (skin on)
1 tbsp grated fresh or preserved horseradish
175g crème fraîche
6–8 thin slices rye bread
50g butter
Fresh dill or watercress, to serve

BEETROOT CURE
2 raw beetroot (about 200g)
1 tsp pink peppercorns
1 tsp fennel seeds
1 tsp juniper berries
60g coarse sea salt
50g golden caster sugar
Zest of 1 lemon
Zest of 1⁄2 orange
2–3 tbsp freshly chopped dill
3 tbsp vodka
A baking sheet lined with three layers of clingfilm

1 To prepare the beetroot cure, peel and coarsely grate the beetroot into a large mixing bowl. Lightly crush the peppercorns, fennel seeds and juniper berries using a pestle and mortar. Add them to the bowl with the salt, sugar, citrus zests and half the dill.

2 Scatter one-third of the beetroot cure over the prepared baking sheet and lay the salmon on top, skin-side down. Cover the salmon with the remaining cure, pressing it into an even layer over the fish. Spoon the vodka over the top and wrap the fish tightly in the cling film. Lay another tray or tin on top of the salmon and weigh it down with something heavy. Set in the fridge for at least 2 days to cure.

3 Take the salmon from the fridge and unwrap it over a sink to catch the juices. Using your hands, scrape off as much of the cure as possible and pat the fish dry with paper towels. Finely chop the remaining dill and press into the top (flesh side) of the salmon. Using a very sharp knife, cut the salmon into wafer thin slices – cutting down to, but not through the skin, so you can transfer it easily to a serving platter.

4. Mix the grated horseradish with the crème fraîche and season. Thinly butter the rye bread and cut into bite-sized pieces. Spread with the créme fraîche and lay the salmon slices on top. Garnish with a little dill or watercress and a twist of freshly ground black pepper.

* The salmon needs at least two days to cure in the fridge

Recipe from Afternoon Tea at Home by Will Torrent, photography Matt Russell (Ryland Peters & Small)

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