What’s for dinner? Herb and leek frittata with smoked salmon, sour cream and avo

This fragrant frittata is best served with Spier Yellowwood Organic Rosé … the flavours of violets, mulberry, juicy red plum and subtle spice from the wine make it a match made in food heaven.

3 MAY- WFD - Herb and leek frittata with smoked salmon, sour cream and avo

Serves 6

You’ll need: 30ml butter; 200g leeks, sliced up (about 2 cups); 8 XL eggs; a small bunch of baby spinach leaves (about 20g); a small bunch of parsley (about 20g); a small bunch of dill (about 20g) with extra for garnish; salt and pepper, to taste; 250g thick sour cream; 1 ripe avocado, sliced; at least 100g cold-smoked trout/ salmon ribbons; fresh lemon wedge, to serve.

How to: 

Preheat the oven to 220°C

In a 23cm iron skillet, heat half the butter and fry the leeks until soft but not too brown.

Transfer to a blender, adding eggs, spinach, parsley, dill and a generous seasoning of salt and pepper. Process into a thick, green batter.

In the same pan, add the rest of the butter over high heat. Add the green mixture, using a spatula to stir it slowly as if making scrambled eggs. Stop stirring when the mixture starts to look lumpy but still runny (it only takes a minute or two).

Transfer the pan to the oven, and bake for 8 – 10 minutes, until just set.

Allow to cool at room temperature, then top with sour cream, sliced avocado and trout/salmon. Season, slice and serve with fresh lemon wedges.

Spier wines can be tasted and purchased at the farm in Stellenbosch, and are widely available in stores and online at shop.spier.co.za

*Recipe and image by Spier.