Speybay sweetcure salmon frittata

Serves 4-6

Ingredients
12 medium free-range eggs
70g mascarpone
1 pack Speybay sweetcure salmon
Micro herbs, to garnish

Heat the oven to 180°C/160°C fan/gas mark 4. Line a 20cm round baking tray with baking parchment.

In a bowl, whisk the eggs. Season with sea salt and cracked black pepper. Gently stir in the mascarpone. Pour into a lined dish or baking tin. Bake for 30 minutes or until just set.

Once slightly cooled, remove from the tin. Slice into wedges. Gently layer the salmon on top and scatter over a few micro herbs.

Smoked salmon and citrus salad

Serves 4

Ingredients
1 grapefruit
50ml olive oil
A pinch of caster sugar
½ cucumber
1 pack Speybay sweetcure salmon
2 radishes, thinly sliced
Dill sprigs, to serve

Hold the grapefruit over a small bowl and cut it into segments. Any juices will fall into the bowl and you will use this for your dressing.

To make the dressing, whisk the olive oil with the grapefruit juice until emulsified – add a pinch of caster sugar to taste.

Peel the cucumber into ribbons with a peeler. Reserve the core and finely chop it.

To assemble the salad, arrange the salmon, cucumber and grapefruit segments on the plate. Scatter the radish and dill on top with the dressing.