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Cold Smoked Ocean Trout frittata with Fennel, Basil and Green Onion Salad

We love recipes that instantly suggest ‘comfort food’ and our ocean trout which is packed with rich flavours is a perfect match for another every day favourite, the frittata. Take a lazy weekend afternoon to whip this one up, you won’t regret it!

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 6


    •    1 tbsp extra virgin olive oil
    •    1 tbsp butter
    •    2 medium brown onions (sliced thin)
    •    200g Cold Smoked Ocean Trout deli pieces
    •    1 tbsp continental parsley (chopped)
    •    1 tbsp dill (chopped)
    •    5 eggs
    •    200ml cream
    •    Salt and pepper to taste
    •    For Green Salad
    •    1 cup fennel (sliced)
    •    1/2 cup baby spinach leaves
    •    1/2 cup basil leaves
    •    6 green onions (sliced longways)
    •    For Dressing
    •    1 tbsp red wine vinegar
    •    2 tbsp extra virgin olive oil
    •    1 tsp Dijon mustard
    •    Salt and pepper to taste


  1. Pre-heat your oven to 180°C. Heat the butter and olive oil in a fry pan and add in the sliced onions. Cook until golden and sizzling, then remove and set aside.
  2. To make the frittatas, combine together in a bowl the eggs, cream, onions, Ocean Trout, parsley, dill and seasoning. Heat a lightly oiled heavy non-stick pan and pour in the mixture. Stir in the sides gently as it cooks and when half set, place into a hot oven (set at 180°C) until golden and cooked.
  3. To make the dressing, combine together the vinegar, olive oil, mustard and seasoning. Layer the salad ingredients into a serving plate, finish with a little dressing and present with a portion of the frittata.

This great family recipe is thanks to Huon Aqua Recipes at


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