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

Ingredients

    •    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

Method

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 https://www.huonaqua.com.au/recipes/cold-smoked-ocean-trout-frittata-fennel-basil-green-onion-salad/