Smoked Salmon & Mushroom Frittata

Served with KWV 10 Year Brandy & Cold Brew Cocktail
Serves 4-6


🔸8 XL free-range eggs
🔸125ml milk or cream
🔸Salt and pepper, to taste
🔸200g baby spinach, stems removed
🔸2 Tbsp olive oil
🔸250g portabellini or button mushrooms, sliced
🔸100g fresh baby fennel, sliced
🔸1 bunch spring onions, sliced and divided in 2
🔸100g smoked salmon
🔸60g soft goat’s cheese / soft cheese of choice

To serve: Fresh dill & lemon wedges


🔸Preheat the oven to 200 °C.
🔸Place baby spinach in a colander and pour over a kettle of boiling water to quickly blanch the
spinach. Squeeze out all the excess water and roughly chop.
🔸Heat olive oil in a cast iron pan. Fry mushrooms until they release their liquid and begin to
brown. Add the baby fennel and half the spring onions. Cook until just tender.
🔸Add the spinach to the pan and mix. Season.
🔸Whisk together the eggs and milk. Season well with salt and pepper.
🔸Turn the heat down to medium low and pour the egg mixture over the vegetables. Distribute
things nice and evenly.
🔸While the mixture is cooking arrange the smoked salmon and cheese on top of the egg mixture.
🔸Once the frittata starts appearing cooked around the edges transfer it to the oven.
🔸Bake for 15-20 minutes or until the eggs are set and the frittata has slightly puffed up.

KWV 10 Year Brandy & Cold Brew Cocktail


🔸50ml cold brew coffee
🔸50ml KWV 10 year Brandy
🔸50ml full cream milk
🔸25ml simple syrup
🔸3-4 coffee beans, for garnish


🔸In a shaker filled with ice combine the cold brew, brandy, milk and simple syrup. Shake well.
🔸Strain into a coupe style glass and garnish with 3-4 floated coffee beans

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