Hot smoked trout, goats cheese and asparagus frittata
This frittata is a crowd pleaser and was created for our Reserve Selection Blogger Challenge by Kate at Finger Fork + Knife.

- Preparation:
- 10 Minutes
- Cooking:
- 20 Minutes
- Serves:
- 2
Ingredients
- 2 asparagus spears
- 2 free-range eggs
- 1 tbsp sour cream
- 2 large cherry tomatoes, halved
- 1/2 tbsp finely chopped tarragon leaves
- 50g Reserve Selection Hot Smoked Ocean Trout Blacken Spice
- 1/4 tsp sea salt
- 1/4 red onion finely sliced
- 1/2 garlic clove, finely chopped
- 25g firm goats cheese
- 2 tsp Reserve Selection Hand-Milked Caviar
- Extra virgin olive oil
- Salt and pepper to taste
Method
-
1
Preheat oven to 220C.
-
2
Snap off the woody ends of the asparagus spears and slice in half lengthways.
-
3
Whisk the eggs and sour cream together in a bowl, then add the tomatoes, chopped tarragon, hot smoked trout (reserving a little to place on the top before baking), salt and a few cracks of pepper. Stir to combine.
-
4
Heat a little olive oil in an ovenproof fry pan or baking dish. Add the asparagus, onion and garlic and cook over medium heat for 3 minutes, until softened. Remove from heat.
-
5
Pour over the egg mixture, dot the top with goats cheese and remaining trout, and sprinkle with any remaining tarragon.
-
6
Place in the oven to bake for 8-10 minutes until the cheese has melted and the frittata is golden brown.
-
7
To serve, top with a few teaspoons of caviar and tarragon leaves. Serve hot.
-
8
For more recipes from Finger Fork + Knife visit - www.fingerforkknife.com
Hot smoked trout, goats cheese and asparagus frittata