Hot smoked trout, goats cheese and asparagus frittata

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. 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

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