FOOD + DRINK

Herb & leek frittata with smoked trout, sour cream and avocado

Recipe and picture courtesy of Spier

Paired with Spier The Yellowwood Organic Rosé

The Spier Yellowwood Organic Rosé has beautiful flavours of violets, mulberry, juicy red plum and subtle spice, and is the perfect partner to this fragrant frittata.

Ingredients (serves 6)

· 30ml butter

· 200g leeks, sliced up (about 2 cups)

· 8 XL eggs

· Small bunch of baby spinach leaves (about 20g)

· Small bunch of parsley (about 20g)

· Small bunch of dill (about 20g) with extra for garnish

· Salt and pepper, to taste

· 250g thick sour cream

· 1 ripe avocado, sliced

· At least 100g cold-smoked trout/salmon ribbons

· Fresh lemon wedge, to serve

Method:

Preheat oven to 220°C

In a 23cm iron skillet, heat half the butter and fry the leeks until soft but not too brown.

Transfer to a blender, adding eggs, spinach, parsley, dill and a generous seasoning of salt and pepper. Process into a thick, green batter.

In the same pan, add the rest of the butter over high heat. Add the green mixture, using a spatula to stir it slowly as if making scrambled eggs. Stop stirring when the mixture starts to look lumpy but still runny (it only takes a minute or two).

Transfer the pan to the oven, and bake for 8–10 minutes, until just set.

Allow to cool at room temperature, then top with sour cream, sliced avocado and trout/salmon. Season, slice and serve with fresh lemon wedges.

Spier wines can be tasted and purchased at the farm in Stellenbosch, and are widely available in stores and online at shop.spier.co.za

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