300g shelled broad beans
100g smoked salmon
100ml crème fraîche
2 tbsp chopped flat
1 garlic clove
200g cream cheese
Preheat the oven to 190°C/gas mark 5. Place the beans in a saucepan and cover with boiling water. Stand for 1 min, then refresh, drain, and peel. Chop the dill, leaving a few larger sprigs for decoration, and slice the salmon into small pieces.
In a large bowl, whisk the eggs and crème fraîche together, then mix in the peeled beans, parsley, chopped dill and smoked salmon. Add the zest and juice of the lemon and season with pepper.
Slice the garlic, then place an ovenproof non-stick frying pan on the hob and heat the oil. Sauté the garlic for 1 min, then remove with a slotted spoon and set aside. Pour in the egg mixture, whisking in the pan for 1-2 min, until it starts to firm up, then lightly mix in large spoonfuls of the cream cheese. Top with the garlic and remaining dill. Transfer to the preheated oven for 40 mins. Serve.
Other broad bean recipes in our May/June 2016 issue: