Smoked char frittata

Matt Tebbutt chooses a fish traditionally found in northern Europe and America for this light supper dish
By Matt Tebbutt
Smoked char frittata
  • Rating:
  • Serves: 2-4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the frittata

  • 150 g baby spinach leaves
  • knob butter, for frying
  • 6 eggs
  • 2 tbsp milk
  • 1 spring onion, very finely chopped
  • 2 tbsp fresh dill, chopped
  • olive oil, for frying
  • 125 g smoked char, flaked

For the salad

  • 4 tbsp soured cream, or crème fraîche
  • olive oil
  • salad leaves

Tips and Suggestions

If you cant get char, try another smoked fish like haddock or, if you dont like smoked fish, poached cod. Frozen spinach can be used instead of fresh baby spinach, too.


1. For the frittata: sauté the spinach in a little butter until wilted and season lightly with sea salt and freshly ground black pepper.

2. In a mixing bowl, beat together the eggs, milk, spring onion and dill and season with salt and pepper. Preheat the grill.

3. Heat a little oil and a small knob of butter in a 20cm frying pan, then pour in the egg mixture. Leave to cook on the hob for about 1 minute, until the bottom is starting to set a little. Scatter over the wilted spinach and flaked char and continue cooking over a low heat for another 2-3 minutes, until the frittata is almost cooked through.

4. Transfer the frittata to the preheated grill to finish cooking for a couple of minutes. Set aside while you make the salad.

5. For the salad: toss the salad leaves in a little olive oil and pile on top of the frittata. Add small dollops of soured cream to the frittata to finish.

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