- 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
Preheat oven to 220C.
Snap off the woody ends of the asparagus spears and slice in half lengthways.
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.
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.
Pour over the egg mixture, dot the top with goats cheese and remaining trout, and sprinkle with any remaining tarragon.
Place in the oven to bake for 8-10 minutes until the cheese has melted and the frittata is golden brown.
To serve, top with a few teaspoons of caviar and tarragon leaves. Serve hot.
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