Smoked trout frittata

Smoked trout frittata

By
From
Taste of Australia
Serves
4
Prep
10 mins
Cooking time
15 mins
Photographer
Stuart Scott

Justin from Snowy Wilderness resort in Jindabyne cooked this for me in a camp oven. Simple, lemony and delicious, it works just as well in a normal oven. Half a hot smoked trout yields about 115 g flesh.

Ingredients

Quantity Ingredient
350g hot smoked whole trout
12 free-range eggs
1 lemon, juiced and grated zest
60ml extra-virgin olive oil

Method

  1. Preheat the oven to 200°C.
  2. Remove the skin and bones from the trout and flake it into small pieces.
  3. In a large bowl break the eggs, ensuring no shell gets into the mixture. If a bit of shell does fall in, use half of an egg shell to scoop it out. Add the smoked trout pieces and lemon juice and zest and mix using a fork.
  4. Place a 26–28 cm non-stick ovenproof frying pan over medium heat. Add the oil and tilt the pan to ensure that the oil covers the base and sides of the pan. When hot remove from the heat, pour over the egg and trout mixture and place in the oven. Cook for 15 minutes or until set. If the middle of the frittata ‘wobbles,’ return it to the oven for a further 5 minutes.
  5. Serve hot, warm or cold sliced into wedges with toast.

Wine

  • As this makes a lovely breakfast or lunch dish, try a sparkling wine with it!
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
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