Frittata with Smoked Salmon



  1. Beat the eggs and crème fraiche with the horseradish and a little seasoning.
  2. Lightly saute the onion and chives in the butter until just softened then, over a medium heat, tip in the egg. Leave for a couple off minutes then, with a spatula, push in from the sides. Cook for 7 – 8 minutes or until almost set then lay over the smoked salmon slices.
  3. Place under a preheated hot grill for 2 – 3 minutes until just set then squeeze over the lemon juice and serve at once in wedges, with salad.

Serves 2 - 3

  • Sue Lawrence, Cook, Author. A Cook's Tour of Scotland
  • Amazon Book


  • 6 large free-range eggs
  • 200 ml crème fraiche
  • 2 tsp horseradish sauce
  • half small red onion, peeled, finely chopped
  • 10g / ¼ oz chives, chopped
  • 25g / 1 oz butter
  • 100g / 3½ oz sliced smoked salmon (hot- or cold-smoked)
  • the juice of 1 lime or lemon

All orders placed are subject to availability. If we do not have the fish in stock we may call you to offer an alternative species.
Unless someone is there to accept the order or not left a note to leave the delivery in a safe space the the order will be returned to the shop.

Fresh Fish available online

We have a good selection of fresh fish available to purchase and are renowned for our quality stocks.
Order online from Armstrongs' of Stockbridge shop.