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.

Hot smoked trout, goats cheese and asparagus frittata
Preparation:
10 Minutes
Cooking:
20 Minutes
Serves:
2

  1. 1

    Preheat oven to 220C.

  2. 2

    Snap off the woody ends of the asparagus spears and slice in half lengthways.

  3. 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. 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. 5

    Pour over the egg mixture, dot the top with goats cheese and remaining trout, and sprinkle with any remaining tarragon.

  6. 6

    Place in the oven to bake for 8-10 minutes until the cheese has melted and the frittata is golden brown.

  7. 7

    To serve, top with a few teaspoons of caviar and tarragon leaves. Serve hot.

  8. 8

    For more recipes from Finger Fork + Knife visit - www.fingerforkknife.com

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