RELAXED Christmas menu

SMOKED SALMON DILL FRITTATA

MAKES 24 PREP AND COOK: 45 MINS

½ x 250g packet Sao crackers, broken into pieces
50g butter, melted
6 eggs
300ml carton sour cream
2 tblsps horseradish cream
¼ cup chopped fresh dill
¾ cup finely grated parmesan
150g packet hot smoked Atlantic salmon, skin removed, flaked
Extra sour cream and dill sprigs, to serve

1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending it 5cm above pan edges.

2 Process the crackers in a food processor to form coarse crumbs. Add the melted butter and pulse until just combined. Sprinkle evenly over the base of your prepared pan.

3 Whisk eggs, sour cream, horseradish cream, chopped dill and ½ cup of the parmesan in a medium jug until combined. Season with salt and pepper.

4 Pour over crumb mixture. Top evenly with flaked salmon. Sprinkle with remaining parmesan.

Cook in a moderate oven