Salmon Frittata

For the salmon frittata, cut the leeks into rings and lay them out in a baking dish.

Cut the salmon into pieces of about 2 cm and spread on the leeks. Sprinkle the diced peppers and peas on top.

For the egg glaze, mix the cream cheese with horseradish, eggs and parsley. Season with salt, pepper and nutmeg.

Empty the mixture into the baking dish, place in the preheated oven and bake at 140°C until the egg glaze has set. This takes about 45 – 50 minutes.

Serve the salmon frittata with colorful, crunchy lettuce and a horseradish-sour cream sauce.

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