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Mark Sargeant's smoked salmon and pea frittata

Mark Sargeant's smoked salmon and pea frittata

Watch a video featuring Mark cooking this great recipe.





5 mins


10 mins

Average: 3.2 (16 votes)
Per serving


  • 1 pack (100g) of smoked salmon trimmings, roughly chopped
  • 8 large British Lion eggs
  • A handful of fresh dill, chopped
  • 1 cup (100g) of frozen peas, defrosted
  • Zest of 1 lemon
  • 4 Spring onions, chopped
  • Olive oil
  • A pinch of salt and pepper
  • 25g Parmesan cheese, grated, to serve (optional)
  • For the salad:
  • 1 bag (140g) of rocket, spinach and watercress leaves
  • For the dressing:
  • 100 ml crème fraiche
  • Juice of 1 lemon
  • 1 tsp wholegrain mustard
  • Salt and pepper, to taste


  1. Beat the eggs in a large bowl and add the dill, lemon zest, salt and pepper and some grated parmesan.
  2. Heat olive oil in an oven-proof sauté or frying pan. Sauté the spring onions ((use a small amount of oil in a shallow pan and fry over a relatively high heat) for a few minutes to soften.
  3. Add the salmon trimmings to warm through and take on some extra flavour, along with the peas.
  4. Then, pour in the egg mix and cook, jiggling occasionally and moving the mixture around in the pan, until the bottom of the frittata is set and golden brown.
  5. Pop the frittata under the grill to finish cooking the top, for about 3-5 minutes. Finish with freshly grated parmesan if wanted.
  6. For the salad, mix the dressing ingredients together and toss with the leaves. To serve, tip the frittata on to a large plate and top with the salad.