Applewood smoked salmon fritatta

  • Serves 40 Approx Canapes


  • 1 leek chopped
  • 2 desiree potatoes diced
  • 1 brown onion diced
  • 4 cloves garlic minced
  • 150g grated parmesan cheese*
  • 150g grated mozzarella*
  • 200g Applewood smoked salmon (flaked) *
  • 12 eggs
  • 100ml cream
  • 80g butter
  • 80ml olive oil
  • 1/2 bunch chives
  • 1/2 bunch parsley
  • salt & pepper for seasoning
  • 250g créme friache*
  • 50g salmon pearls*
  • extra chives for garnish
*Ingredients available from Togninis Milton.


Saute leek, onion, potato and garlic in melted butter and olive oil for 5-10 minutes in a large non stick frypan. Whisk eggs and cream together, add cheeses, flaked salmon and chopped herbs and salt and pepper. Add egg mix into the hot pan with the sauteed vegetables on low heat and stir gently and continuously for 1-2 minutes until mixture has curdled (beginning to set). Pour mixture into a greased and lined baking tray (32 x 26 cm) and bake in 160-180°C oven for 15 to 20 minutes. Allow to cool for 5 minutes before turning out. Cut into 3 cm squares and top each one with créme friache, salmon pearls and chives.

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