Preheat the oven to 180°C.
Heat the oil and the butter in a 20cm deep non-stock oven proof frying pan and when the butter starts to foam, saute the onion and the garlic with a good grinding of Hooked until translucent. Set aside to cool.
Lightly beat the eggs and add the creme fraiche. Do not squash the cheese but simply try to spread 'pockets' of the cheese through the egg mixture. Add the dill, sliced salmon and the sauteed onions and garlic and give a good stir to combine.
Season with salt and pepper to taste and pour into the same deep frying pan. Cook the frittata on a low to medium heat until the sides look slightly firmer.
Place the pan in the preheated oven and cook until the frittata is set enough to cut into slices and has a beautiful golden cover on top.
Serves 6 - 8.
