- BRIE FRITTATA WITH SMOKED SALMON AND HERBED Crème Fraîche Serves 8 1 tbsp olive oil 1 bunch of spring onions, trimmed and sliced 1 ½ oz arugula  8 large eggs 7 fl oz crème fraîche  2 tbsp chopped fresh parsley 2 roasted red peppers, cut into long thin strips 4 oz brie cheese, sliced salt and freshly ground black pepper 1 tbsp each chopped fresh dill, mint and parsley  8oz Spence Smoked Salmon, chopped   Preheat oven to 325°.  Grease and base-line an 8 inch cake tin with non-stick baking parchment. Heat the oil in a pan.  Add the spring onions and fry over high heat for about two minutes, until soft and light brown.  Add the arugula and stir it around in the hot pan until it has only just wilted, then take the pan off the heat. Break the eggs into a bowl and whisk in 3 tbsp of the crème fraîche.  Stir in the chopped parsley, roasted red peppers, brie cheese, spring onion and arugula mix and smoked salmon.  Season well with salt and pepper. Pour the mixture into the tin and bake in the oven for 40-45 minutes until just set.  Remove and leave to cool to room temperature. Mix the remaining crème fraîche with the chopped herbs and some seasoning to taste.  Slice the frittata into 8 slices.  Enjoy warm. -