Salmon Frittata With Salsa Verde

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Ingredients

250 g salmon fillet

1 x Bay Leaf

6 x Peppercorns

15 x Cherry Tomatoes

olive oil

Salt and pepper

3 x cloves garlic

small pinch caster sugar

1 x red onion, roughly chopped

2 medium potatoes, cut into 2 cm dice

6 free range eggs, beaten and seasoned with salt and pepper

Vegetable Oil

1 large hanful each basil, parsley and mint

1 handful capers, rinsed

1 handful cornichons, rinsed

5 x anchovy fillets

2 cloves Garlic

1 tsp Dijon mustard

2 tbsp Cider Vinegar

5 tbsp olive oil

sea salt and pepper

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