Recipe: Smoked fish frittata with creme fraiche and jalapenos

Smoked fish, parsnip and spinach frittata with creme fraiche and jalapenos. Photo / Babiche Martens

Serves 8

1 smoked kahawai
1/2 Tbs olive oil
1 onion, diced
2 cloves garlic, finely sliced
1/2 tsp fresh nutmeg, grated
3 parsnip
1 cup baby spinach, roughly chopped
6 eggs
1/2 cup cream
30g parmesan
Salt and freshly ground pepper
4 jalapeno chillies in brine, sliced or use already sliced
2 Tbs chives, chopped
Creme fraiche to serve

1 Remove the fish from the skin and bones then shred.

2 Heat the olive oil then saute the onion and garlic with the nutmeg until soft.

3 Peel and slice parsnip, boil until tender, then drain.

4 Whisk the eggs and cream. Add the parmesan and season then add the jalapenos and chives.

5 Preheat the oven to 180C. Grease an ovenproof fry pan.

6 Combine the fish, onion and garlic, parsnip, spinach and the egg mixture. Pour into the pan and bake for approximately 20 minutes or until just set. Cut into wedges and serve with creme fraiche.