Scandi smoked salmon frittata recipe | Sainsbury`s Magazine

Ingredients

• 400g unpeeled potatoes, cut into 1.5cm dice
• 150g frozen edamame (soya beans) or peas
• 6 large eggs
• 2 tbsp chopped dill
• 1 x 120g pack smoked salmon trimmings
• ½ tbsp vegetable oil
• 150ml soured cream
• 1 tbsp chopped dill
• 1 x 120g pack smoked salmon
• 2 tsp capers
• zest of 1 small lemon
• a handful of pea shoots (about 15g)