This makes enough for two, with some left over....
Despite the ingredients, this is NOT as "Fishy" as you might think!

1 x 4 Oz Salmon Steak or Salmon Cutlet, washed and patted dry, and diced
quite small.
4 Oz Asparagus Spears, trimmed and blanched till still crisp.
1 small white onion & 1 small white onion. Chopped small.
1 Smallish (2-3 Oz) each, Red and Green Peppers, cut Macedoine (1/4" dice)
1 teaspoon Anchovy Essence.
1 tablespoon Thai Fish Sauce.
4 Medium Hen Eggs, beaten with 4 Oz single Cream AND the Fish Sauce AND
Anchovy Essence.
A full teaspoon of finely crushed (NOT GROUND) Black peppercorns, toasted
until fragrant.

1. Heat a teaspoon of BUTTER, in a Saute pan until sizzling.
2. Drop in the Onions and Peppers and allow to "Sweat" - covered with a
lid on a lowish heat until softened, but without colour.
3. Add the toasted peppercorns and the diced salmon.
4. Stir carefully to allow the Salmon to firm up - be carefull - you
don't want a "mush"
5. Add the asparagus, cut into 1/2" pieces and mix through.
6. A few sprigs of Dill MAY be added at this stage, but NOT a
requirement.
7. Pour over the egg mixture and carefull mix through.
8. Immediately lower the heat and place a lid on top - ideally the heat
should be VERY low.
9. Allow 6 to 8 minutes cooking time. DO NOT STIR IT!
10. Now remove the lid and put the fritatta (Still in the pan) under a
medium to low grill for 3-4 minutes to set the top.
11. When the Fritatta is FIRM to the touch, remove and re-cover with the
pan lid and alow it to cool.
12. Serve straight from the pan and garnish with a green salad, dressed
with "KUHNE SALADFIX" Fat-Free dressing.

NOTE: My mother made this with a grated cheese topping before it went
under the grill and served it hot. I prefer it cold and without cheese.