This speedy summer salmon recipe combines hot Smoked Salmon with Asparagus - served warm or cold as part of a summertime meal.

Ingredients - serves 4 - 6

• 200g/7oz Hot Smoked Salmon, flaked with a fork
• 8 eggs
• 150ml/5fl oz Milk
• 300g/10oz Asparagus
• 2 tabsp finely chopped chives
• Salt & Black Pepper
• Olive Oil

Method

Heat an overhead grill or broiler.
Trim the Asparagus and cut into 2.5cm/1 pieces. Blanch for 1minute in boiling water, drain and refresh. Reserve a few asparagus tips and add the rest to the egg mixture.
Mix in the flaked smoked salmon.
Heat a large frying pan and put some olive oil in it.
Pour the egg mixture into the frying pan and stir until everything is starting to set.
Arrange the reserved asparagus tips on top when the frittata is half cooked.
Pop the frying pan under the grill or broiler for the last few minutes until the frittata has set.
Slide the frittata onto a pretty presentation plate and serve warm or cold with a crisp, green salad.

This is also great served cold at a picnic or as part of a Christmas or Thanksgiving buffet.